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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, 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 Provolone | Wheat Starch WaterBy JenThis vegan provolone is buttery, tangy, and a little bit smoky. It's made with the leftover wheat starch water from washing flour to make seitan. Perfect for your next charcuterie board or sliced thin for sandwiches, the texture will impress even the hardcore cheeseaholics!
Vegan Pepper Jack Cheese | Wheat Starch WaterBy JenThis vegan pepper jack cheese made with leftover wheat starch water gets its creaminess from cashews and packs plenty of heat. It's a hard cheese perfect for your next charcuterie board, sliced thin for sandwiches, or grated onto just about anything when you're looking to add a little kick.
Vegan White Cheddar | Wheat Starch WaterBy JenThis vegan white cheddar made with leftover wheat starch water gets its creaminess from cashews and cheddar flavor from a combination of nutritional yeast and the brine from a jar of olives. It's a hard cheese perfect for your next charcuterie board, but can also be sliced thin for sandwiches or grated onto just about anything for flavor. This recipe incldes some tapioca flour to help this become a meltable version for your grilled cheeses, too!
Vegan Flatbread | Wheat Starch WaterBy JenThese flatbreads are the perfect addition to any seitan, and they use up some of that starch water leftover from washing flour. They're delicious plain, but you can also baste them with a garlic-infused butter for a naan-style version.
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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