Alex Selimov

Oil-Free Whole Wheat Flour Tortillas

Tags:[baking mexican vegan]



  1. Combine 2 cups flour with the baking powder, and mix.
  2. Add the olive oil and mix until the flour is coated.
  3. Slowly add in the hot water, mixing the dough, so that all the flour is covered. Once the dough starts to become solid, you can remove it from the mixing bowl and place on a lightly floured surface.
  4. Start to kneed the dough, slowly adding flour until it starts to become elastic, and pressing down on the dough, it bounces back.
  5. Divide the dough into 6 pieces and roll into balls. Slightly press down on each and cover lightly with a clean towel or cloth. Let the dough rest for 20 to 30 minutes*
  6. Next, on a lightly floured surface begin rolling out each tortilla ball, into a 6 inch disc. They each should be about 1/4 inch thick. Don’t worry about getting perfect circle’s. anyone enjoying these won’t care!
  7. Heat a skillet (preferably cast iron*) to medium to high heat (usually 5-6). Once heated through, place a tortilla on the skillet and heat until little bubbles start to form (approximately 2 minutes). Flip to cook the other side, another 2 minutes. The tortilla should have small brown spots, and be soft to the touch. Place in a tortilla warmer to keep warm while you make the rest.