MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Flour Tortillas
Categories: Breads, Mexican
Yield: 8 Tortillas

2 c All-purpose flour (250 g)
2 ts Baking powder (8 g)
1 ts Fine sea salt (5 g)
2/3 c Water (150 ml); warm
4 tb Neutral oil (60 ml)

Preparation time: 20 minutes
Cooking time: 15 minutes

Ever had a tortilla, fresh from the skillet? Now's the time.
Perfectly soft and chewy, these homemade vegan flour tortillas puff
up beautifully in the pan and are ideal for your next burrito.

In a large bowl, whisk together the flour, baking powder, and salt
until evenly combined.

Add the warm water and oil. Stir with a wooden spoon or sturdy spatula
until the mixture comes together into a shaggy dough and there is very
little dry flour remaining in the bowl.

Transfer the dough to a lightly floured work surface. Knead for 3 to
5 minutes, until the dough becomes smooth, soft, and elastic.

The dough should feel soft and slightly tacky but should not stick
heavily to your hands or the work surface. If it feels very dry or
crumbly, add a little more warm water, 1 ts (5 ml) at a time. If it
is very sticky, dust the surface with a small amount of flour.

Divide the dough into 8 equal pieces for larger tortillas or 10 equal
pieces for slightly smaller tortillas. Shape each piece into a smooth
ball by gently pulling the edges underneath.

Place the dough balls on a lightly floured surface and cover them
with a clean kitchen towel or plastic wrap. Let them rest at room
temperature for 30 minutes. Resting relaxes the gluten, making the
tortillas easier to roll without shrinking back.

Near the end of the resting time, preheat a large cast-iron skillet or
heavy-bottomed skillet over medium-high heat for several minutes. Do
not add any oil to the skillet.

Keep the dough balls covered and work with one at a time. Lightly
flour the work surface and flatten one dough ball with your hand.

Roll it into a very thin circle, about 7 to 8" (18 to 20 cm) in
diameter. Turn the dough occasionally as you roll to help keep the
tortilla evenly shaped and prevent it from sticking. Use only as much
additional flour as needed.

Carefully place the rolled tortilla in the hot, dry skillet. Cook for
30 to 45 seconds, until bubbles begin to form across the surface and
the underside has scattered golden-brown spots.

Flip the tortilla and cook for 20 to 30 seconds more, until the
second side develops light brown spots. The tortilla should remain
soft and flexible rather than becoming crisp.

Transfer the cooked tortilla immediately to a clean kitchen towel and
cover it.

Repeat with the remaining dough balls, adjusting the heat if
necessary. If the tortillas brown almost immediately, reduce the heat
slightly. If they remain pale after about 45 seconds, increase the
heat.

Stack each freshly cooked tortilla on top of the previous ones and
keep the stack wrapped in the kitchen towel. The trapped steam
softens the tortillas and keeps them pliable.

Serve warm, or let them cool completely before transferring them to an
airtight container or resealable bag.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/simple-flour-tortillas/>

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