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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

Washed Flour ChickenBy JenWhat could be easier than throwing everything into your slow cooker? I love to simmer like this for the best shreds, and it works awesome for cutlets or a roast, too. You can always add more seasoning to the dough, (especially if roasting) but this amount leaves the seitan "open" to be used as you would chicken in lots of dishes. Hang on to that broth cause it makes an amazing soup base or gravy!
Washed Flour Corned BeefBy JenMake this vegan corned beef from washed flour using the broth twice. Once to cook your seitan, and again for the vegetables.
1 2 3

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