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Stack of Oil-Free Flour Tortillas

Oil-Free Flour Tortillas

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 40 Minutes (Including Rest Time)
  • Cook Time: 4-7 Minutes
  • Total Time: 0 hours
  • Yield: 15 Tortillas 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

These Oil-Free Flour Tortillas are beautifully soft, pliable, and incredibly delicious, making them the star of your weeknight tacos, burritos, and wraps.

Ingredients

Scale

Dry Ingredients:

  • 3 cups unbleached all-purpose flour (13.1 oz.) *
  • 1 ¼ teaspoons sea salt (+/-) * 

Wet Ingredients:

  • 1 cup + 2 Tablespoons hot tap water *
  • 2 Tablespoons tahini (runny) *
  • 1 teaspoon pure maple syrup
  • 2 Tablespoons lemon juice

Instructions

  1. Place the flour and sea salt into a large mixing bowl. Whisk to combine.
  2. Prepare a large baking sheet by lining it with parchment paper. Place about ½ teaspoon of flour in the center of the parchment paper and rub the surface of the parchment paper with the flour. Set aside.
  3. Place 1 cup of hot tap water in a medium-sized bowl, add the runny tahini, maple syrup, and lemon juice, whisk until well combined.
  4. Gradually pour the hot tap water mixture into the flour/salt mixture and mix well until a shaggy ball develops, then turn out onto a floured surface. Knead the dough for 5 to 10 minutes, adding extra flour as needed until the dough ball is soft, smooth and elastic.
  5. Cut the dough into 8 to 15 even pieces, largely dependent upon the size of flour tortillas desired. If 6-inch tortillas (typical taco size) are desired, create 15 balls. Shape the 15 pieces (weighing 1.5 to 1.6 oz. each) into individual dough balls, place the dough balls onto the flour-coated parchment paper covered baking sheet, cover with a damp tea towel, allow to rest for 30 minutes to allow the wet ingredients to absorb into the dry ingredients.
  6. After 30 minutes, place a large flat skillet on the stovetop and bring the heat to a moderately medium-high heat. Then take one dough ball (work with one dough ball at a time while the rest are covered) and start to shape it into an even flat disk in your hands, then place the disk onto a lightly floured surface and roll it out into a very thin circle (or use a tortilla press). Some flour may be required when rolling out the dough. The dough should be very pliable and easy to roll out without snapping back.
  7. When the pan is brought up to moderately-high heat, pick up the flattened thin dough in the palm of your hand, then place onto the hot pan and cook for 2 to 4 minutes or until golden brown spots form, then flip and cook on the other side for approximately 2 to 3 minutes or longer until lightly golden brown spots form. Place the cooked tortillas into a tea towel to keep warm. Repeat this process with all the other dough balls. Enjoy with your favorite taco fillings!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  Makes 8 to 15 flour tortillas

Find it online: https://monkeyandmekitchenadventures.com/oil-free-flour-tortillas/