I don’t really have a fancy name for these tortillas. They are just good, basic tortillas. We use these for wraps, tacos, and burritos. You will feel better about feeding your family these rather than those that you buy at the store that can stay “fresh” for a month or more. These will only last about 24 hours, if you don’t eat them all first!
You can make these more fancy by adding in your own combination of herbs. You may also be able to play with the types of flour you use. My husband will replace some of the flour with semolina, depending on the cuisine we are making.
1.5 cup all-purpose flour
½ teaspoon baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
5 Tablespoons non-dairy butter/margarine
½ cup water
1. Mix together the dry ingredients.
2. Cut up the butter and mix into the flour until the butter is the size of peas or smaller (like you would do with pastry).
3. Add the water and mix until the dough forms a loose ball.
4. Transfer the dough to a lightly floured surface and continue to mix/kneed until dough is soft. It should not be sticky. If it is sticky add a small amount of flour to the surface and incorporate in while you kneed.
5. Divide the dough into 6-8 balls, roughly the size of golf balls.
6. Cover the balls with a towel and let relax for 10 minutes.
7. Roll out each individual ball on a lightly floured surface until the tortilla is thin (it should be translucent when held up to the light).
8. Warm up a cast iron pan on medium heat. Do not oil it.
9. When pan is hot, cook each tortilla individually. Once the tortilla starts to bubble on one size, flip and cook the other side.
10. Cover the cooked tortilla while you cook the others.