Whole Wheat Flour Tortilla
- Number of Servings: 12
Ingredients
3 Cups Whole Wheat Flour1 1/2 tsp. salt2 1/4 tsp. baking powder3 tsp. canola oil1 cup fat free warm milk (may need a little more if to dry)
1. Mix the flour, salt, baking powder, and oil.
2. Slowly add the milk.
3.Stir until a loose, sticky ball is formed.
4. Knead for 2 minutes on a floured surface. Dough should be firm and soft.
5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
6. After the dough has rested, break off 12-13 sections, roll them into balls with
your hands, place on a plate, (make sure they are not touching) and then cover balls with
a damp cloth or plastic wrap for 10 more minutes. (it is very important to let the dough rest,
otherwise it will be like elastic and won't roll out to the proper thickness and shape.)
7. After dough has rested, one at a time place the dough ball on a floured surface, pat it out
into a four- inch circle, and then roll with a rolling pin from the center until it is
thin and about 8 inches in diameter. Don't over work the dough, or it will be stiff.
Keep rolled-out tortillas covered until ready to cook.
8. In a dry iron skillet or comal heated on high, cook the tortilla about 30 seconds on each side.
It should start to puff a bit when done.
9. Keep cooked tortillas covered, wrapped in a napkin until ready to eat.
10. Can be reheated in a dry iron skillet, or in the oven wrapped in foil.
11. You can store the leftovers in the fridge tightly wrapped in foil or plastic for a day or two.
Number of Servings: 12
Recipe submitted by SparkPeople user HOUSMAN.
2. Slowly add the milk.
3.Stir until a loose, sticky ball is formed.
4. Knead for 2 minutes on a floured surface. Dough should be firm and soft.
5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
6. After the dough has rested, break off 12-13 sections, roll them into balls with
your hands, place on a plate, (make sure they are not touching) and then cover balls with
a damp cloth or plastic wrap for 10 more minutes. (it is very important to let the dough rest,
otherwise it will be like elastic and won't roll out to the proper thickness and shape.)
7. After dough has rested, one at a time place the dough ball on a floured surface, pat it out
into a four- inch circle, and then roll with a rolling pin from the center until it is
thin and about 8 inches in diameter. Don't over work the dough, or it will be stiff.
Keep rolled-out tortillas covered until ready to cook.
8. In a dry iron skillet or comal heated on high, cook the tortilla about 30 seconds on each side.
It should start to puff a bit when done.
9. Keep cooked tortillas covered, wrapped in a napkin until ready to eat.
10. Can be reheated in a dry iron skillet, or in the oven wrapped in foil.
11. You can store the leftovers in the fridge tightly wrapped in foil or plastic for a day or two.
Number of Servings: 12
Recipe submitted by SparkPeople user HOUSMAN.
Nutritional Info Amount Per Serving
- Calories: 119.2
- Total Fat: 1.7 g
- Cholesterol: 0.4 mg
- Sodium: 394.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.7 g
- Protein: 4.8 g
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