Welcome Vegan Potluckers!
As part of the Virtual Vegan Potluck blog tour this year, I am happy to be a part of the "Bread Course." At first I was going to make the huge loaves of bread that I put into my Thanksgiving meal a couple of years ago, but then I would be forced to butter and consume said loaves, which might not do flattering things to my arse. So, since avocados were on sale at three for a dollar last week, and I have a ton of them to eat, I thought to myself, "Tortillas! Yes, tortillas!" They are perfect for dipping into AwesomeSauce (we have seriously made a meal of this), or slathering with guacamole (again, a full meal of just this), or my favorite thing of all - a wrap consisting of guacamole, alfalfa sprouts, and halved cherry tomatoes. It doesn't sound like much, but it's seriously amazing. And, between you and me, you will BM like a soldier for the rest of the day after you eat it. Woo hoo!
HOMEMADE FLOUR TORTILLAS
4 cups whole wheat pastry flour (can sub all-purpose flour)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil
1 1/2 cups cold water
|Pinch off a piece of dough no larger than the cup of your palm, |
and roll it into a ball.
|Lightly flour your rolling surface, as well as your rolling pin. |
Roll out your dough ball, getting it as thin as possible.
Place rolled dough onto a hot ungreased cast iron griddle.
Allow to lightly brown on both sides.
I like to roll out my next dough ball while the first is cooking.
Repeat until all your balls are rolled flat and cooked up right.