Dairy-Free Homemade Taco Tortillas
Discover the joy of making *Dairy-Free Homemade Taco Tortillas* completely from scratch! These soft, pliable tortillas are crafted with just five simple ingredients—flour, olive oil, baking powder, salt, and warm water—and are naturally dairy-free, making them perfect for a variety of diets. With a quick preparation time, this recipe allows you to create 12 delicious tortillas that are far fresher and more flavorful than store-bought alternatives. The dough comes together effortlessly, rolls out smoothly, and cooks up in minutes, resulting in tender, golden-browned tortillas that are perfect for tacos, wraps, or even a simple snack. Whether you're planning Taco Tuesday or a casual family dinner, these homemade tortillas will elevate your meal with their wholesome taste and versatility.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 0.75 cup warm water
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir well to ensure the ingredients are evenly distributed.
Add the olive oil to the flour mixture. Using your fingers or a fork, mix the oil into the flour until it resembles coarse crumbs.
Slowly add the warm water to the mixture, a little at a time, stirring continuously until a dough starts to form.
Transfer the dough onto a lightly floured surface and knead for about 2-3 minutes until the dough is smooth and elastic.
Divide the dough into 12 equal portions. Roll each portion into a ball and flatten slightly.
Cover the dough balls with a damp cloth and let them rest for at least 10 minutes. This helps relax the dough and makes rolling out easier.
On a lightly floured surface, roll out each dough ball into a circle, about 6 inches in diameter. Try to keep them as thin as possible without tearing.
Heat a non-stick skillet or griddle over medium-high heat.
Place one rolled out tortilla onto the hot skillet. Cook for about 30-45 seconds until bubbles form on the surface, then flip and cook the other side for an additional 30 seconds until lightly browned.
Transfer the cooked tortilla to a plate and cover with a clean towel to keep warm and pliable.
Repeat the cooking process with the remaining tortillas.
Serve warm as taco shells or wrap them up for later use.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
