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Taco Tuesdays just got better! This simple tortilla recipe helps use up some of that starch water you might have hanging around from making seitan, and it's perfect for when you're already making shreds.

Ingredients

 2 1/2 cups flour (plus a little more for dusting)I used bread flour to add a little extra gluten back in, but I think all-purpose would also be fine for this.
 1 tsp salt
 1 tsp baking powder
 1 cup of room-temperature starch water, as much excess water drained off as possible and stirred
 1/4 cup vegetable oil
 1/2 cup warm water (plus a little more if necessary)

Directions

1

Mix flour, salt, and baking powder. Make a well and add the 1c starch liquid, 1/4c vegetable oil, and 1/2c warm water.

2

Combine into a dough ball and add a little more warm water if necessary to bring together. Knead for about 5-10 minutes into a smooth ball. Let it rest for about 20-30 minutes.

3

Divide the ball into 16 even portions. Coat your working surface with a little bit of flour. Roll each piece of dough in the flour, then in your hands to form a ball. Flatten each ball with your hands into about a 4 inch diameter. If stacking, use a piece of parchment paper or something to keep them from sticking to each other. I let the hand-flattened dough balls rest again for another 20-30 minutes.

4

Add a little more flour to your surface if necessary and roll out each tortilla to about 7-8” diameter.

5

Cook on skillet over medium-high heat (lightly greased if you prefer) on each side for a couple minutes, until golden brown on both sides.

6

TIP: These reheat well in the microwave for about 30 seconds when wrapped with a damp paper towel.

More Starch Water and Washed Flour Recipes

Vegan Palak Paneer with Creamy Wheat Starch CheeseBy JenThis vegan paneer is the creamiest version you will ever try! It's made from the leftover wheat starch water from washing flour, blended with tofu and coconut oil, and steamed to develop an amazingly cheesy texture. You can pan-fry it and add it to any of your favorite dishes, but of course I recommend this incredible Palak Paneer!
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Ingredients

 2 1/2 cups flour (plus a little more for dusting)I used bread flour to add a little extra gluten back in, but I think all-purpose would also be fine for this.
 1 tsp salt
 1 tsp baking powder
 1 cup of room-temperature starch water, as much excess water drained off as possible and stirred
 1/4 cup vegetable oil
 1/2 cup warm water (plus a little more if necessary)

Directions

1

Mix flour, salt, and baking powder. Make a well and add the 1c starch liquid, 1/4c vegetable oil, and 1/2c warm water.

2

Combine into a dough ball and add a little more warm water if necessary to bring together. Knead for about 5-10 minutes into a smooth ball. Let it rest for about 20-30 minutes.

3

Divide the ball into 16 even portions. Coat your working surface with a little bit of flour. Roll each piece of dough in the flour, then in your hands to form a ball. Flatten each ball with your hands into about a 4 inch diameter. If stacking, use a piece of parchment paper or something to keep them from sticking to each other. I let the hand-flattened dough balls rest again for another 20-30 minutes.

4

Add a little more flour to your surface if necessary and roll out each tortilla to about 7-8” diameter.

5

Cook on skillet over medium-high heat (lightly greased if you prefer) on each side for a couple minutes, until golden brown on both sides.

6

TIP: These reheat well in the microwave for about 30 seconds when wrapped with a damp paper towel.

Starch Water Tortillas