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.
Mix flour, salt, and baking powder. Make a well and add the 1c starch liquid, 1/4c vegetable oil, and 1/2c warm water.
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.
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.
Add a little more flour to your surface if necessary and roll out each tortilla to about 7-8” diameter.
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.
TIP: These reheat well in the microwave for about 30 seconds when wrapped with a damp paper towel.