Vegan Flour Tortillas

Whisk together the flour, baking powder, and salt. Add the oil and milk and lightly knead the dough in the bowl for a few minutes, until the dough comes together. The dough shouldn’t be sticky or dry.

Cover the bowl with plastic wrap and let it rest for 30 minutes.

Slice the dough ball into 6 equal pieces. Cover with plastic wrap and let it rest again for 15 minutes.

(The resting period is vital to the recipe, the dough will be too elastic and will not roll out if it has not properly rested.)

Flour your work surface and roll each ball out into 6-8 inch diameter circles. The exact shape only matters if you’re using these for tacos, otherwise I actually prefer a more “organic” shape. You can use your hands to stretch them a little bit if they are giving you trouble. If you want to use them as a pizza crust, make sure they are a bit thicker on the edges.

Preheat a cast iron skillet over medium-high heat. Make sure your pan is hot before you start cooking.

Carefully place the tortillas, 1 at a time, in the dry skillet. Cook for 30-60 seconds on each side, or until they start to brown and blister in some spots. Remove from the pan and keep warm while you cook the rest of the tortillas. Store any leftovers in a plastic bag and reheat in a dry skillet until they are warm. Enjoy!