- 4 cups whole Wheat or unbleached white flour
- 2 tsp salt
- 2 tsp baking powder
- 4 tbsp vegan margarine (you can try using a light oil, but I can’t guarantee the results having never done this myself)
- 1 1/2 cups warm water, approximately
- Combine the dry ingredients in a medium-sized mixing bowl and cut in the shortening. Add water in small increments and work into a dough. Knead the dough until smooth, cover, and set aside for 10 minutes. Form dough into 8-12 balls the size of an egg. Roll each ball of dough into a circle 6” in diameter (don’t fret if they aren’t perfect circles…those take years of practice!). Heat a griddle or skillet on medium-high heat. Place each tortilla on the griddle and cook for approximately 1 minutes on each side, until they are lightly speckled. Wrap up in a clean dish towel and keep warm in the oven (at about 200 F) until all tortillas are made and you are ready to eat. Or, allow them to cool inside this dishtowel and then store in an airtight container in the fridge for up to 5 days.
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