Homemade Veggie Tortillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Baking Powder, 1.5 tsp *Whole Wheat Flour, 1.0 cup *Wheat flour, white, bread, enriched, 1 cupWheat bran, crude, .5 cup Wheat germ, crude, .5 cup Broccoli, cooked, 0.5 cup, chopped finelySpinach, fresh, 1 cup chopped finelyOlive Oil, 2 Tbsp.*Onion powder, .5 tsp Pepper, red or cayenne, 1 tbsp Salt, 1 tsp (remove)Hot Water, tap, .5 cup (8 fl oz) (remove)
Mix dry ingredients in a large bowl. Cut in chopped veggies. Add Olive Oil. Gradually add the hot water to the flour mixture, stirring just until the dough sticks together, clears the sides of the bowl, and a soft firm ball is formed, adding a tablespoon of water at a time if the dough seems too dry. Cover the dough with plastic wrap and let rest for 45 minutes.
To shape the tortillas, divide the dough into 12 equal portions. Shape each into a ball and place on a baking sheet or marble slab. Drape each ball around your forefinger, making a depression on the underside, which makes a mushroom shape and creates an air bubble to help it roll out into an even round. On a very lightly floured work surface, flatten the ball with your palm. (The flattened balls can rest on a greased baking sheet, covered tightly, for 30 minutes longer, if necessary.) Place one of the portions of the dough between 2 pieces of plastic wrap or wax paper. Press in a tortilla press, turning at regular intervals, until the desired thickness. Or roll out with a rolling pin to a 4-inch round, 1/4 inch thick. Stack between layers of plastic wrap to prevent drying out while pressing out the remaining dough. Bake as soon as possible.
To bake the tortillas, heat a large ungreased heavy cast-iron skillet or comal over medium-high heat until a drop of water dances across the surface. Place the tortillas, one at a time, in the pan, and bake for about 1-1/2 minutes. When the dough looks dry and brown spots are formed, turn over to the other side and bake for 1 to 2 minutes. Keep flipping back and forth until the tortilla is soft, not crisp. It is very easy to overbake, so pay close attention to the timing. Remove each tortilla to a clean towel. Cover until serving.
Number of Servings: 20
Recipe submitted by SparkPeople user LYNAT529.
To shape the tortillas, divide the dough into 12 equal portions. Shape each into a ball and place on a baking sheet or marble slab. Drape each ball around your forefinger, making a depression on the underside, which makes a mushroom shape and creates an air bubble to help it roll out into an even round. On a very lightly floured work surface, flatten the ball with your palm. (The flattened balls can rest on a greased baking sheet, covered tightly, for 30 minutes longer, if necessary.) Place one of the portions of the dough between 2 pieces of plastic wrap or wax paper. Press in a tortilla press, turning at regular intervals, until the desired thickness. Or roll out with a rolling pin to a 4-inch round, 1/4 inch thick. Stack between layers of plastic wrap to prevent drying out while pressing out the remaining dough. Bake as soon as possible.
To bake the tortillas, heat a large ungreased heavy cast-iron skillet or comal over medium-high heat until a drop of water dances across the surface. Place the tortillas, one at a time, in the pan, and bake for about 1-1/2 minutes. When the dough looks dry and brown spots are formed, turn over to the other side and bake for 1 to 2 minutes. Keep flipping back and forth until the tortilla is soft, not crisp. It is very easy to overbake, so pay close attention to the timing. Remove each tortilla to a clean towel. Cover until serving.
Number of Servings: 20
Recipe submitted by SparkPeople user LYNAT529.
Nutritional Info Amount Per Serving
- Calories: 67.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 157.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.1 g
- Protein: 2.7 g
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