- Add the water slowly, not all at once. The amount of water you need will differ, depending on the batch of your flour. The best way to make sure that you don't add too much water is to add it slowly, then mix it into the dough, and add more if needed.
- Don't add more flour while kneading. When making this vegan flour tortilla recipe, you'll notice that the dough will be sticky at first. Don't be quick to add more flour, as this will make the tortillas dry! Continue greasing your hands and kneading, and the dough will eventually become smooth and elastic.
- Oil your hands as needed. As mentioned in the previous tip, instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Let the dough rest for at least 30 minutes. This allows the gluten to relax, which results in light and fluffy tortillas.
- Make sure your pan is hot enough. If you're using a cast-iron skillet, you'll need to preheat it for about 5 minutes, or until it's nearly smoking. This helps the tortillas cook fast and form air bubbles. The best way to test if the pan is hot enough is to add a few drops of water. If they disappear right away, your pan is ready.
- Roll out the dough thin. If the dough is too thick it will prevent the tortillas from forming air pockets while cooking.
- Use a cast-iron skillet. I've found that a non-stick pan doesn't char the tortillas as nicely.
Storage
- Fridge: Let them cool to room temperature, then transfer them to a ziptop bag or an airtight container, and store them at room temperature for 12 hours, or in the fridge for 3-4 days.
- Freezer: Make sure they've cooled completely before transferring them to a freezer-safe container or a freezer bag. I suggest adding a piece of parchment paper between each tortilla to prevent them from sticking. Freeze for 3 months.
Nutrition information is a rough estimate calculated with an online calculator without including the optional ingredients. The information shown should not be considered a substitute for personal nutritional advice.