Wheat Tortillas (Vegan)

These are definitely a favourite of mine, and in a year when everyone has been baking their own bread I thought this was one to share!

I only use organic wheat now, as I explained in my blog Why I'm No Longer Wheat Free and this is a recipe for wheat flour only. 

If you are wheat & gluten free by necessity, you can find different flatbreads on this blog including Gram Flour Flatbreads and Millet Flatbreads and you can of course make traditional Corn Tortillas instead of wheat ones.

I really like these, and they are quick and easy to whip up when you're a bit short of ingredients! Ideal for accompanying curries, chili, houmous and dips, these are a favourite in our household.

Tortilla recipes tend to give you quite small flatbreads, not like the giant ones you may be accustomed to buying in the supermarket. 

I normally use this recipe to make 6 flatbreads because I like mine on the large size, but you can make 8 smaller ones.

Ingredients

 9oz / 250g Plain Flour

1 tsp Baking Powder

Pinch of Salt

1 tbsp Sunflower Oil

100ml Water

Method

Sift the flour, baking powder and salt into a large mixing bowl.

Add the water and Sunflower oil and mix to form a soft dough.

If the mixture is too wet, add a little more flour.

Divide into 6 or 8 balls and roll each one out on a floured surface.

Lightly oil a medium frying pan and place on a medium-high heat.

Cook the tortillas one by one. It takes about 1-2 minutes on each side and you may notice them bubble or inflate slightly - this is normal.

You will probably end up with some burnt flour at the bottom of the pan, if so, gently scrape this out between cooking so it doesn't smoke.

Place the cooked tortillas onto a warmed plate, and once they are all cooked, you can serve immediately.

If you plan to let them cool first, then do cover them or place in a sealed container so they don't dry out.  

These can be stored and eaten the next day, but are best eaten fresh.