This recipe I’m about to share was born out of necessity. I hope I’m not alone in this, but lately we’ve been putting off grocery-shopping because (a) our schedules have been a little hectic and (b) shopping with little ones is no joke. Going shopping alone with my troupe is super taxing on my back, so we always plan on going all together when Matt gets home, but by then we’re too tired and so the cycle continues. Sometimes one of us sneaks out for a quick trip randomly at 10 pm or between Masses on the weekend, but we haven’t made the big Costco trip we’ve been meaning to do, and our supplies have been dwindling a bit. Soooo because of this, we have no bread. This isn’t really a problem for me since I don’t eat it, but my kids sometimes ask for a pb & honey sandwich and they needed a pb vessel the other day. Voila – my need for a bread-like item.
I grew up with my grandma making flour tortillas at our house once in awhile and it was ALWAYS a special treat. She used Crisco and would make them big and thick. We’d eat them with butter or cream cheese and jelly and they’d be gone easily before dinner time (which I’m sure was the intention for them ;). Watching her cook things from scratch was always fun, and hanging around while she’d make meals meant we’d listen to lots of stories. She and my mom were fun to be around just conversing about people they remembered and my mom’s childhood memories. It was comforting and warm and just plain homey. Sometimes in the evenings when everyone was around, there’d be lots of Spanish music – especially around the holidays. Between the music, the food, the coziness of a full kitchen and my dad’s teasing which would always make my grandmother laugh, those were some pretty special times in my childhood.
I didn’t have Crisco when I found myself in need of bread the other day, and I didn’t have too much time to work with (kids are always hungry Right. This. Minute.), so I made my own version – which happens to be vegan if you don’t slather the top with butter. ;) They’re soft, pliable, naturally full of simple deliciousness (I mean, 3 ingredients?! Not counting the water and salt of course because that’s just ridiculous), and nothing like the stale store-bought flour tortillas that can taste a little like plastic. We’ve been eating tons of these since they’re so easy I’ve been making them for 3 days straight! The secret to keeping them soft is stacking them all together in a tortilla warmer like this one and if you like, putting butter or a buttery-type spread on each one.
I hope you enjoy these! On to the simplest of recipes:
Perfect 3-Ingredient Flour Tortillas (vegan!)
- 3 Cups White Flour
- 1 tsp baking powder
- 3 TBSP olive oil (light and not extra virgin is the most neutral if you don’t want the smallest hint of olive-oil taste)
- 1 Cup plus scant 1/4 Cup hot tap water
- 1/2 tsp salt
- In a large bowl, whisk the 3 cups of flour, salt, and baking powder together.
- Add the olive oil and 1 cup hot water (I just used tap and ran it until it’s hottest).
- Mix with your hands and add the last scant 1/4 cup little by little, just until you have a very sticky wet dough. *You might not need the whole 1/4 cup – just go by feel. It should be very wet but still come together. As in – super sticky but not complete soup. Does that make sense? ;)
- Let the dough sit for about 20-30 minutes. (I did 20 because #hungrytoddlers)
- Dust your counter-top, dough, and your hands generously with flour and begin working the dough. This soft dough won’t take much kneading, just enough to make sure it’s no longer too sticky to roll out.
- Divide into small balls and roll them as thin as you can without breaking.
- Heat a non-stick skillet to low-medium heat (I set my stovetop to 4).
- Place each tortilla on the skillet and wait until bubbles start forming, then quickly turn to other side for a few seconds before removing, buttering, and placing in a tortilla warmer (or plate and cover with a dry cloth).
- Use for tacos, burritos, or hot with butter and cinnamon sugar if you like! YUM!