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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 108.2
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.7 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Quinoa Flour Tortilla calories by ingredient
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Quinoa Flour Tortilla



Introduction

These flour tortillas are quick and easy, but don't skimp on the "resting" times - they are the key to soft, pliable tortillas.

Recipes taken from www.TheVeggieTable.com
These flour tortillas are quick and easy, but don't skimp on the "resting" times - they are the key to soft, pliable tortillas.

Recipes taken from www.TheVeggieTable.com

Number of Servings: 6

Ingredients

    These flour tortillas are quick and easy, but don't skimp on the "resting" times - they are the key to soft, pliable tortillas.

    Yield 6-8 tortillas
    Time 1 hour
    Tools medium bowl
    wooden spoon
    kitchen towel
    rolling pin
    large frying pan
    spatula
    plate
    plastic bag

    Ingredients
    1 c flour (I used Quinoa Flour)
    Dash salt
    2 T melted butter or warm olive oil (I used 1 T of olive oil and .5 T Earth Balance)
    1/2 c water
    I added 1 T minced garlic and 1 T minced cilantro

Directions

Mix the flour and salt, then stir in the butter. When fairly mixed but still lumpy, add the water. Knead well for about 3 minutes.
Cover with a damp kitchen towel and let rest for 30 minutes.

Knead for just a moment, then divide into 6-8 balls. Roll out each ball into a thin circle.

Preheat the dry frying pan (no oil or butter). Place the plate inside the plastic bag.

Cook a tortilla on the hot pan until brown spots develop on the bottom (30-45 seconds). Flip tortilla and do the same on the other side. Then put the finished tortilla on the plate and close up the bag.

Repeat with the rest of the dough, placing each cooked tortilla on top of the last in the plastic bag.

Notes It's best to let the finished tortillas rest for about 10 minutes. If you can't wait, use the tortillas in the same order that they were cooked, in order to allow the others to steam as much as possible.
You can roll these up into enchiladas, cook them into quesadillas, or just eat them with guacamole, hummus, or some other dip.

Number of Servings: 6

Recipe submitted by SparkPeople user MISSJCISRUNNING.






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Member Ratings For This Recipe

  • I tried this with home milled quinoa flour (a bit coarser than what you'd get at the store) . Rolling out is a bit tricky but if you have made rotis (I am South Asian) you know how to do it. The recipe worked well for me, made 6 soft tortillas yesterday with 1 cup flour, olive oil, salt and water. - 6/12/11

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  • Bad
    0 of 1 people found this review helpful
    I am an avid baker. I've even made flour tortillas,they turned out great. I doubled this recipe but ended up having to use 8 cups of flour instead of the 4 and still had a difficult time rolling them out. They stuck to everything. This is a very poor recipe for making them but they did taste good. - 6/3/11

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