Unveil the Secret of Fresh and Flexible Vegan Tortillas

In a large bowl, combine the all-purpose flour, baking powder, and sea salt. Mix well with a whisk to aerate the dry ingredients. This step ensures an even distribution of the yeast, resulting in lighter tortillas.

Add the warm water and olive oil to the dry ingredients. Mix with a spoon or spatula until a coarse and sticky dough forms. Avoid overmixing at this point, just enough to incorporate all the liquids and dry ingredients.

Transfer the dough to a lightly floured surface. Knead vigorously for 5 to 7 minutes, until the dough is smooth, elastic, and does not stick to your hands. The professional technique is: gluten development is crucial for softness and flexibility.

Form a ball with the dough, lightly grease the bowl with olive oil, place the dough back in, and cover with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 30 minutes. This allows the gluten to relax, making handling easier.

After resting, divide the dough into 8 equal portions. Roll each portion into a ball and, on a lightly floured surface, use a rolling pin to open each ball into very thin circles, about 15-20 cm in diameter. The secret to this recipe is the uniform thickness.

Heat a heavy-bottomed non-stick skillet (like cast iron) over medium-high heat. Do not add oil to the skillet. The most important tip is: the skillet should be hot enough for the batter to cook quickly without drying out.

Place an open tortilla in the hot frying pan. Cook for 30 to 60 seconds on each side, until bubbles form on the surface and slightly golden spots appear. They should remain soft and flexible, not crispy.

As each tortilla is ready, transfer it to a plate and cover immediately with a clean kitchen towel or aluminum foil. This helps retain heat and moisture, keeping them soft and pliable. Continue until all tortillas are cooked.