These 30-minute gluten-free vegan tortillas are delicious and super easy to make. Use them for burritos, wraps, and many other dishes!
30-Minute Tortillas [Vegan, Gluten-Free]
3 small tortillas
What Ingredients Do You Need To Make 30-Minute Tortillas [Vegan, Gluten-Free]
- 1 pinch salt
- 130 ml/4.4 fluid ounces water
- 100 gram/3.5 ounces gluten-free plain white flour without gums, whisked in a medium bowl so there are no lumps
- 3 tablespoons or more of the flour, to roll out
- Oil, to cook (optional)
How To Make 30-Minute Tortillas [Vegan, Gluten-Free]
- Put the salt in the water and bring to a rolling boil. Once the water is boiling, add the flour to the pot and immediately take it off the stove.
- Whisk the mixture well until it resembles boiled cauliflower. There will probably be some tiny flour lumps visible but that is fine. Transfer the dough to your medium bowl, then roughly pull it apart with a fork so that it cools more quickly. Let it rest until it is lukewarm (about 10 minutes).
- Knead the dough well on a floured counter, adding flour until it no longer sticks to the counter. You should end up with a smooth, gummy dough. Then roll the dough into three balls and re-flour the counter.
- Roll out your tortillas using a rolling pin. I don't bother to put a wet towel over the remaining pieces of dough, I just re-knead every piece right before rolling it out. If the edges of your tortilla are breaking, knead a little bit of water through. The thinner the tortillas get, the more they will start sticking again so just sprinkle them with a tiny bit of flour when that happens. Roll them out as thinly as possible, they will get thicker when they cook.
- Tap any excess flour off and cook both sides in a small non-stick pan over medium-high heat, with or without oil. I prefer to wipe the pan with a little oil but it's not absolutely necessary. They should each take 2-3 minutes, depending on their thickness, your stovetop and pan (found that out the hard way). Place your tortillas between clean towels immediately after cooking so they steam and get extra flexible.
1 cup = 250 ml, 1 tablespoon = 15 ml and 1 teaspoon = 5 ml.
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