Firstly, I have to tell you that traditional mexican tortillas are already vegan. In fact, I find that mexican food is one of the most vegan-friendly cuisines, especially when eating out with non-vegan friends (behind Indian!). Tortillas are really simple to make and don’t contain many ingredients. I have been adapting my tortillas to make them softer, slightly fluffier and really flexible, so this isn’t a traditional recipe but we love them!
Serve with our 15 minute spinach and corn tofu scramble, skillet sweet potatoes, avocado and your favourite hot sauce for simply delicious tacos!
What’s different about these tortillas?
Well, usually they’re made from flour, shortening, hot water, baking powder, and salt. Inspired by naan bread, I have added in a tiny amount of yeast plus some olive oil to give them flexibility and a slight fluffiness, while omitting the shortening and baking powder. I find this makes them more filling, easier to eat because they don’t break apart, and are really really yummy.
How do I shape a tortilla?
I prefer to shape my flatbreads by hand, rather than using a rolling pin or other cylindrical object. And because this dough is not as fragile as others, I find this recipe much more forgiving.
Roll the dough into a ball, then press with the palm of your hand to form a thick disk. Then using your fingers work your way around the disk, gently pressing and stretching the dough until it is a few mm thick and about 10 cm in diameter. If you have a rolling pin, roll away!
Can I flavour tortillas?
Yes! You could add in 2 teaspoons of dried herbs and spices (paprika and garlic would be great) of your choice or for a slightly cheesy flavour, nutritional yeast. I’ve also been thinking about making this with finely chopped spinach folded through the dough. I’m yet to try it but let me know if you do!
How do I reheat tortillas?
For leftovers, I prefer to refrigerate the uncooked dough and cook them fresh when I need them. But, sometimes that’s not practical. My favourite way to reheat tortillas is about 10 seconds over an open flame (eg. gas burner). This goes the same for store-bought. Otherwise pop them back in the fry pan on high heat for 30 seconds. You could also microwave them, but I don’t have one and don’t like them so you’ll have to figure that one out.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @ihtbvegan
Soft flexible taco tortillas
Ingredients
- 1½ C hot water - just boiled and slightly cooled
- 2 tbsp + 1 tsp olive oil
- ½ tsp instant yeast
- 4 C plain flour
- 1 tsp salt
Instructions
- In a jug mix together the hot water and 2 tbsp olive oil. In a mixing bowl, combine the yeast, flour and salt.
- Make a well in the centre of the flour, pour in the hot water mixture and stir until combined and a crumbly dough is formed. Using your hands, begin to form the dough into a ball and knead for about 5 minutes until the dough is soft and springy. It should bounce back slowly when you poke it.
- In the same mixing bowl, add in 1 tsp of olive oil and coat the dough, then cover with a clean tea (kitchen) towel and let rest for half an hour.
- Place the dough onto a cutting board and cut into 16 pieces - I like to cut it like a pizza to get even pieces. Take a piece and roll it into a ball, then press it into a disk with the heel of your palm. Using your fingers work it into a flat circle about 10cm wide and a couple of mm thick (as thin as you can get them before they break). You can also use a rolling pin.
- Bring your dry frying pan to medium-high heat. Then add the tortillas to the pan. I cook 2 at a time. Cook for 2 minutes each side, until they begin to puff up slightly and they develop some golden brown spots. Once cooked, keep them covered in a clean tea towel until ready to serve. Repeat steps 4 and 5 with the remaining dough.
OMG I love these taco tortillas. They’re so firm yet soft. I love that you added yeast to the recipe as it gives the tortillas a little more “meat” haha. Perfect with a little vegan mince, roasted sweet potatoes, and hot sauce.