I may have mentioned that I spent a good bit of my childhood in my grandmother’s kitchen…mostly gossiping and watching her cook, but occasionally I would give her a hand. I remember using an old wooden rolling pin to help her whip out loads of tortillas for a table-full of hungry children. We’d load these magical discs (nobody made ’em like Grandma) with all sorts of things–beans, guac, butter, you name it…
So after years of trying, I finally got the magical recipe out of Grandma, veganized it, and made a batch of my own. And let me tell you–what these tortillas lack in beauty, they most certainly make up for in taste!
Grandma’s Homemade Flour Tortillas (sorta)
2 c unbleached white flour (plus extra for rolling)
1/2 teaspoon sea salt
1/2 teaspoon evaporated cane sweetener
1/2 teaspoon baking powder
1/4 c vegetable shortening
3/4 c unsweetened almond milk (luke warm)
In a large bowl, combine all dry ingredients and mix well with fork. Add shortening and mix with fingers until consistency is even. Add almond milk and knead well (about 3-5 minutes). Separate dough into 8 equal parts, creating small dough balls.
Generously dust a large, flat surface with flour. Using a rolling pin (or a sanitized wine bottle…not kidding), roll out each ball into a round, flat shape. Use additional flour to dust balls as you roll them out.
Heat griddle to medium-high heat. Thoroughly cook each tortilla (roughly 1 minute on each side).
Store uncooked tortillas on a large plate, separated by parchment paper. Cover plate with plastic wrap. Uncooked tortillas can be stored up to 3 days in refrigerator.
Feel free to load these up with whatever you like…or don’t. They’re great all by themselves, too!