A little thicker than the store bought variety, but so much more substance! I imagine myself trying out all kind of ideas in the future, like adding spices to make flavored tortillas!
2 cups flour
3/4 cup warm veggie broth
1.5 tsp baking powder
1 tsp salt
2 tsp. vegetable oil
Mix together the flour, baking powder, salt and oil. Add in the broth and stir until it forms a ball. Remove and knead the ball on a lightly floured surface for about 2 minutes.
Then place the ball in a bowl and cover with a damp cloth. Let rest for 20 minutes.
After the time is up, divide dough into 6 or so balls and place them on a plate (not touching each other). Again, cover with a damp cloth. Let rest another 10 minutes.
One at a time, place a ball on the floured surface and flatten with your hand into a circle. Roll with a rolling pin until very thin, about 8 inches wide. Place the tortilla-to-be on a hot, un-oiled cast iron skillet and cook for about 30 seconds per side.
The tortillas get bubbly as they cook, this is a good indicator it's time to turn them!
Keep warm by placing them on a cloth covered plate and covering with a dry towel, until ready to eat.
I never thought of using broth in tortillas before. Well, heck..I only successfully made tortillas recently. I'm going to try your method next; it sounds tasty :-)
ReplyDeleteThis is my recipe: http://www.marystestkitchen.com/2011/10/quick-and-easy-vegan-flour-tortillas/