Rye Tortillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 cups wheat and rye wholegrain flour and more for kneading3 tbsp shortening1 cup lukewarm water1 tsp salt1 tsp baking powder1 pinch sugar
1. Mix all dry ingredients and shortening together.
2. Start adding water until flaky dough forms. Then knead by hand on a floured surface. Knead well to develop the gluten.
3. Divide dough in 16 balls and let sit for 15 minutes.
4. Roll out each ball into a flat circle and reserve them until you're finished with all.
5. Heat a dry skillet and roast tortillas on each side until they start bubbling up. (30-45 seconds)
6. Cover ready tortillas with a heavy cloth to keep warm and let them soften. Keep them in a plastic bag or in the freezer.
Serving Size: Makes 16 6 inch tortillas
Number of Servings: 16
Recipe submitted by SparkPeople user NELKATA.
2. Start adding water until flaky dough forms. Then knead by hand on a floured surface. Knead well to develop the gluten.
3. Divide dough in 16 balls and let sit for 15 minutes.
4. Roll out each ball into a flat circle and reserve them until you're finished with all.
5. Heat a dry skillet and roast tortillas on each side until they start bubbling up. (30-45 seconds)
6. Cover ready tortillas with a heavy cloth to keep warm and let them soften. Keep them in a plastic bag or in the freezer.
Serving Size: Makes 16 6 inch tortillas
Number of Servings: 16
Recipe submitted by SparkPeople user NELKATA.
Nutritional Info Amount Per Serving
- Calories: 115.1
- Total Fat: 2.8 g
- Cholesterol: 1.3 mg
- Sodium: 0.0 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
Member Reviews