What I liked about this recipe is that I know what’s in my food. I know the flour is still processed, and so is the shortening, but at least I can choose organic, quality ingredients. Sure, it has salt, but it has Himalayan pink sea salt. It has baking powder, but it has aluminum-free organic baking powder, not whatever the tortilla company has picked out for the cheapest pennies-per-pound value. I can feel good about my kids eating these and knowing there isn’t a list of ingredients with mysterious purposes.
Did I mention taste? They taste a whole lot better than store-bought too. They also hold together a lot better than the multi-grain tortillas we tried about a month ago. Those were so sad we actually just avoided having tacos until we found a good recipe.
These tortillas are best fresh. They tend to get inflexible with refrigeration. Even inflexible, however, they are very tasty; I don’t think leftovers are going to be a problem!
Vegan Whole-Wheat Tortillas
Yields 12 6-7in tortillas
INGREDIENTS
-
1 c. unbleached all-purpose flour
-
1 c. whole wheat flour
-
1 t. salt
-
3/4 t. baking powder
-
3 T. organic non-hydrogenated shortening
-
2/3 c. warm water
DIRECTIONS
-
Mix the flour, salt and baking powder in a large bowl.
-
Rub in the shortening, stir in the water and knead lightly to a soft dough. Cover with a damp dish towel and leave to rest for 15 minutes.
-
Divide dough into 12 equal pieces and shape into balls. Roll them out on a floured surface into 6-7in rounds.
-
Heat a frying pan or griddle, add one tortilla and cook for 1-1/2 to 2 minutes, turning over as soon as the surface starts to bubble. It should stay flexible. Remove from the pan and place into a covered tortilla warmer, or into a clean dry dish towel to keep warm while cooking the remaining tortillas.
[...] 8 Whole Wheat Tortillas [...]