Tortillas

Easy, vegan, and tastier than shop-bought ones. Adapted from this recipe. It’s a North American recipe and I’m currently living in North America, so I’ve stuck with the volume (not weight) measurements, despite it being an offence against good cooking practices.

Ingredients

• All-purpose/bread flour, 2 cups
• Baking powder, 1½ tsp
• Salt, ¾ tsp
• Oil, 2 tsp
• Oat milk, ¾ cup

Instructions

Warm the milk.

In a bowl, mix the dry ingredients, stir in the oil, and then add the warm milk and work it into a dough. It should be a bit sticky — if not, add a little more milk.

Knead for two minutes. Form into a ball. Leave it to rest for at least twenty minutes in a bowl covered with film to keep the dough moist.

Cut into eight sections, roll each into a ball, return to the bowl, and rest for at least another fifteen minutes.

Heat a frying pain to a medium heat for several minutes to ensure it’s hot enough.

Meanwhile, roll each ball as thin as you can.

Dry-fry for about thirty seconds on each side: they should puff up or bubble and develop little brown spots.

Pile them up, covered with foil, to keep them warm and moist while you cook the rest