After learning to make your own allergy friendly tortillas that are thin, flaky, and full of flavor, you will be adding them to your recipe collection while saying goodbye to the incomparable store-bought variations.
These tortillas make perfect soft taco shells and wraps. You can also get a bit creative by toasting the cooked tortilla until crispy, breaking it into pieces, and using it for nacho chips.
Makes: twelve, 8 inch tortillas
2 3/4 cups all purpose flour
1 1/2 teaspoons salt
6 Tablespoons allergy free butter substitute
3/4 cup + 2 Tablespoons water, 110°F
In a large bowl, add the flour and salt. Whisk together. Add the allergy free butter substitute and cut into the dry ingredients with a fork or pastry cutter until the texture becomes coarse and crumbly. Add the water to the bowl and combine together with a spoon until a sticky dough forms.
Transfer the dough onto a floured work surface and knead with your hands to form a cohesive dough ball.
Take 2.5 Tablespoons of dough and roll into a ball. Repeat with the remaining dough. Place the dough balls onto a plate and cover tightly with plastic wrap. Allow the dough balls to chill in the refrigerator for 30 minutes up to 3 days.
After 30 minutes, remove from the refrigerator. On a floured work surface, use a rolling pin to roll out each dough ball into 8 inch tortillas.
Warm a nonstick skillet to medium heat. Lay one tortilla at a time into the skillet and cook for 1 minute or until many small bubbles form on the surface. This is the cue to flip the tortilla. Cook the second side for 1 minute until browned and slightly puffed. Remove from the heat and place on a plate. Repeat this process with the other 11 tortillas. To prevent the tortillas from drying out, cover the plate with a tea towel. The tortillas are ready to use right away.
Using the proper temperature of water is crucial for this recipe. Heating the water to 110°F will melt the oils in the allergy free butter substitute which will coat the flour and prevent gluten development. This means the tortillas will be pliable, tender, and stay flat when cooking in the pan.
This is a sticky dough, therefore, chilling the dough balls after rolling allows them to firm up making them easier to roll out into tortillas.
Storage: Keep the tortillas freshest by layering sheets of parchment paper in between each tortillas on a plate. Cover everything with plastic wrap and place in the refrigerator for up to 5 days.