I present to you these incredible vegan whole wheat flour pumpkin tortillas recipe! A recipe that combines flavor, color and nutrients! A magnificent idea for you to prepare all kinds of tacos, burritos, fajitas or quesadillas! Undoubtedly, you are going to surprise everyone with this new version, much more nutritious and healthy!
From Mexico, flour tortillas are usually consumed with different types of fillings, resulting in delicious and super tempting meal! lthough you can already find it in its whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk a bit about the recipe:
These vegan whole wheat flour pumpkin tortillas are very simple to make, they do not require great experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other whole wheat tortilla recipes, these in particular require an extra step prior to making them.
Like any traditional flour tortilla recipe, the ingredients to use are the same. The only difference is that this version uses pumpkin puree for its preparation as well. So the proportions vary because the vegetables add moisture to the dough, so the ingredient amounts are adjusted and modified accordingly.
About the pumpkin:
Pumpkin is used cooked and in the form of a puree, in this way soft and uniform tortillas are obtained. It is recommended to cook the pumpkin in a way that does not lose its flavor or absorb more water than it already has naturally. So the best option would be baked or steamed.
Preferably it is cooked in the oven because its flavor is enhanced by losing most of its liquid. However, the success of any recipe that is made with vegetables will depend on how much flavor it has or how fresh that vegetable is. In addition, the color varies depending on the type and kind of pumpkin that is used.
About the tortillas dough:
It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is sufficient for the dough to be easy to stretch and once cooked, maintain that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
In order for the dough to achieve flexibility, it is necessary for gluten to develop and this is achieved with kneading. Because kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary so the dough relaxes.
Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, proceed to stretch each dough bun in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.
With this recipe, the tortillas can be made in a personalized way and with the size according to their purpose. And depending on the weight of the dough, the final size will vary. If you want to make tacos, between 30-40 grams / 0.066-0.088 pound of dough, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About its cooking:
In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. Do not cook any longer, so consequently, they are not hard and brittle. In such a way that malleable tortillas are obtained, they can be bent, they do not break or brittle.
Finally, the whole flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.
The amount of pumpkin tortillas with whole wheat flour that come out will depend on the weight of dough used. With this recipe, the dough was divided into 16 buns of 35 grams / 0.077 pound each. Which were stretched to a size of 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
Do not forget to follow me on social networks to know the latest news on vegan recipes!
Visit my general site Locos Por La comida where you will find all the recipes of Integralisimo, Locos Por Los Dulces and Veganisimos.
INGREDIENTS
- Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
- Pumpkin puree 200 g / 7.05 oz / 1 cup
- Water 50 ml / ¼ cup / 3 ⅓ tbsp
- Olive Oil 30 ml / 2 tbsp
- Baking powder 12 g / 0.42 o / 1 tbsp
- Salt 6 g / 1 ⅕ tsp
INSTRUCTIONS
- In a bowl mix the dry ingredients, whole wheat flour, salt and baking powder. Add the pumpkin puree and olive oil. Mix.
- Incorporate the water little by little. Knead until you get a smooth and soft dough. Make a bun with the dough.
- Divide the dough into equal parts. Make a bun with each one of them (16 buns of 35 g / 0.077 pound for tacos of 15 cm / 5.90 in late approx.). Cover with plastic kitchen wrap. Leave rest for 30 minutes in the refrigerator.
- Roll out each roll of dough with a rolling pin in a circular shape and as thin as possible. Sprinkle with whole wheat flour if necessary.
- Cook in a frying pan at a high temperature without oil. When you see the bubbles (see photo) turn and cook the other side for a few more seconds.
- Stack flour tortillas to retain their moisture. Store in an appropriate food bag.
NOTES
- Add the water little by little (it is not known how much moisture the pumpkin puree provides).
- It should obtain a dough that is not dry or sticky to avoid excess flour when stretching.
- To make it easier to stretch the tortillas, the dough should be left to rest, otherwise it is made difficult by its retraction.
- The dough balls are covered with plastic bag or kitchen plastic film, in this way they do not dry and break when stretching.
- The dough can be prepared the day before. It is kept in the refrigerator and before use it is left at room temperature for a few minutes. This way it doesn't break when stretching.
- If there are excess flour, after cooking, it does not disappear, it is displayed on the tortilla.
- One way to avoid this excess flour is to extend the dough and then place it between the dividers of plastic food for a few minutes. This will make the dough soak up that excess flour.
- To speed up the times, given the short cooking time, stretch the buns out of the dough mostly, then cook. Use food dividers so the dough does not dry out.
- Tortillas are cooked over high heat.
- They are placed hot in a food safe bag. Then once it cools down, air it out for a few minutes and store it in a suitable bag.
- Consume preferably before 3 days.
- It can be frozen (3 months).
