These humble soft vegan flour tortillas are worth making from scratch. They taste a thousand times better than store-bought tortillas and can be stored in the fridge to use throughout the week.
3 cups all-purpose flour or white whole wheat flour
1 teaspoon kosher salt
1/3 cup oil of choice such as olive oil or coconut oil
1 cup hot water
Stir flour and salt together in a bowl with a fork.
Cut oil into salt using a for or your fingertips until mixture resembles coarse breadcrumbs
Add hot water to mixture and stir until it starts to form into a dough.
Finish kneading by hand, about 30-40 times, into a smooth ball.
Cover dough and rest at room temp for 30 minutes.
Tear off a small piece of dough and roll into a ball, about 1.5-2" in diameter.
Press ball into a thin flat round, about 6" in diameter, using a tortilla press or roll out into a thin round with a rolling pin. If using a tortilla press, press the dough between two pieces of parchment paper.
Cook tortillas one a time in hot skillet or as many as can fit onto a griddle for about 1 minute then flip with a fork and cook the other side for another minute, until both sides start to brown in spots.
Remove tortilla from skillet and place on a plate then cover plate with a damp towel to keep tortillas soft.
Repeat pressing/rolling tortillas and cooking them until all of dough is used.
Store tortillas in an airtight bag in the refrigerator for u to 1 week.
Reheat tortillas in a dry skillet. Spritz or flick water droplets into the pan while they reheat to help them steam and soften back up.
Recipe by Fare Isle at https://fareisle.com/stuffed-squash-blossom-tacos/