Vegan homemade tortillas

I saw a recipe for toddler quesadillas online and I knew that Alden would love them.  I pulled out a package of whole wheat tortillas that were in our freezer, sadly they were clearly labeled “may contain milk and soy”.  Ugh.  Not to mention, the rest of the preservatives that I can’t pronounce.  Hmm…   again, I turned to Google.  Could I make tortillas at home?  And make them vegan?  Answer: yes!

I based my version on the recipe posted by the Homesick Texan.  Of course, I tweaked my version to omit the milk.  Instead, I used regular rice milk.  I had pretty low expectations for this experiment.

I followed all of the directions, letting the dough rest in between kneading it and dividing it into the little dough balls.  I rolled out the dough as thin as I could without it tearing and cooked them up in the non-stick frypan.

As you can see, they look like tortillas!  It worked!  I served them for dinner alongside our chili and the husband and I both agreed that these were the best tortillas we’d ever had.  Alden agreed.

Recipe (modified to be vegan from the Homesick Texan):

• Two cups of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of salt
• 2 teaspoons of vegetable oil
• 3/4 cups of warm rice milk

Method:

• Mix together the flour, baking powder, salt and oil.
• Slowly add the warm milk.
• Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft.
• Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
• After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate  and cover balls with damp cloth or plastic wrap for 10 minutes.
• After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
• In a dry iron skillet or  non-stick pan, heated on medium-high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Makes eight tortillas.