Soto adapted this vegan version of her mother-in-law's recipe with the use of avocado oil in lieu of traditionally used animal fat or lard.
Ingredients
3 cups flour
2 big pinches of salt
1/2 cup avocado oil
1 cup warm water
Directions
![\"Back](\"http://a.abcnews.com/images/GMA/Embed_SimpleFlourTortilla_v03_ag_1631832175040_hpEmbed_16x9_384.jpg\")
ABC News Photo Illustration
Back to Basics for Hispanic Heritage Month – featuring How To Make a Simple Flour Tortilla
1. In a large bowl, combine flour and salt. Then add the oil and mix with a fork until you get a wet sand texture.
2. Slowly add one cup of water, only adding half the amount in at first, mixing as you pour, Keep mixing as you slowly add in the other 1/2 of the water. Then, using your hands, bring the dough together. You want a soft dough.
3. Cover the dough with a kitchen towel, and let sit for 10 minutes.
4. Divide dough into 12 balls. Cover them with kitchen towel. Roll out one at a time on a lightly floured surface. You want it fairly thin.
5. If you plan to enjoy them all in that moment, you can heat your tortillas normally on a hot pan or comal. If you want to store them in the refrigerator, only cook for five seconds on each side (on low heat) of the tortilla then place in a plastic baggie, dust the top with a tiny pinch of flour and continue to slightly heat the remaining tortillas. When you’re ready to enjoy, you can cook on medium-high heat and cook them all the way through. It makes for really fresh tortillas all week long.
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