|This recipe is from the cookbook Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes.|
Recipe: see page 113 of Whole Grain Vegan Baking.
I picked this recipe because it seemed like it would be fairly quick. Mixing the ingredients went fast, but I was using a single cast iron pan to cook them, one at a time, so that did take me awhile... about 40 minutes to make 12 tortillas. And all of that was standing over the stove making sure they didn't burn. So, it turned out to be a lot more work than I figured.
My big concern was whether they would be able to be folded into tacos, or if they would break. I kept them covered like the instructions suggested, and that kept them moist, and it worked. I tried folding them into a burrito, but they weren't stretchy enough for that. But these were great for tacos, and I really liked the fresher taste of these homemade tortillas.
I put the leftover tortillas in the fridge and they were hard the next day. I was thinking of frying them up as tortilla chips, but decided to try steaming to get them softened. That worked out great and they folded nicely without breaking and I had tacos again.
Be sure to check out the stops on the The Whole Grain Vegan Baking blog tour. May 26 is my official day. I'll have one more post then.
Ingredients: white whole wheat flour, whole spelt flour, finely ground cornmeal, baking powder, vegan milk (Trader Joe's Unsweetened Soy Milk used here), salt, oil.