View this being made: (Link Coming soon)
Ditch the store-bought preservatives for these quick, soft, and pliable tortillas. They take minutes to prep and are significantly better than anything in a bag.
Ingredients
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2 cups All-purpose flour (plus extra for dusting)
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½ tsp Sea salt
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4 tbsp Avocado oil (or olive oil)
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¾ cup Oat milk
Directions
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Mix: In a large bowl, whisk the flour and salt. Add the oil and oat milk, stirring until a shaggy dough forms.
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Knead: Turn the dough onto a floured surface. Knead for 2–3 minutes until the dough is smooth and elastic.
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Rest: Cover and let the dough rest for 30 minutes. (Pro tip: Use this time to prep your fillings!)
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Divide: Roll the dough into a log and cut into 6 pieces (for large burritos) or 12 pieces (for tacos).
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Roll: On a floured surface, roll each piece until very thin (about 3mm). Thin tortillas cook more evenly and stay flexible.
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Sear: Heat a dry cast iron skillet over medium-high heat. Cook each tortilla for about 90 seconds per side. Look for the "puff" and golden-brown spots!
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Steam: Immediately place cooked tortillas in a clean tea towel. Keeping them tucked away while you finish the batch ensures they stay warm and soft.
