The Best Homemade Tortillas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 194.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 2.2 g
- Protein: 3.6 g
View full nutritional breakdown of The Best Homemade Tortillas calories by ingredient
Introduction
Store-bought tortillas are so expensive, and so full of salt! One 12" tortilla can contain 20% of your daily sodium, yuck! These are worth trying, at least once - I promise you'll love it ;) Store-bought tortillas are so expensive, and so full of salt! One 12" tortilla can contain 20% of your daily sodium, yuck! These are worth trying, at least once - I promise you'll love it ;)Number of Servings: 12
Ingredients
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1.5 cups each whole wheat and white flour (or 3 cups white flour)
1.5-2 tbsp olive oil (calculated w/1.5)
1 tsp salt
3/4 to 1 cup warm water
Directions
In food processor fitted with a dough blade, place flours and salt and pulse a few times to combine.
Add olive oil and pulse again a few times.
Then, with machine running, add the water slowly, and stop when the mixture comes together in a ball. The dough should not be very sticky. Turn onto lightly floured surface and knead for another minute or so.
Let rest, covered, on the counter if you have time, if not, proceed to divide the dough into 12 equal pieces. Get a griddle or frying pan heating on med-high heat.
Now to rolling: use small sprinklings of flour to keep the tortilla from sticking, as needed. To get a nice, circular tortilla, roll each piece into a ball, flatten into a disc with your hands, and roll with a rolling pin, turning every 2 rolls or so to ensure even shaping.
To cook, leave the tortilla on one side for 1-2 minutes, or until it starts to puff up and form air pockets and has a few brown spots; repeat for the other side.
Number of Servings: 12
Recipe submitted by SparkPeople user FIONAFAE.
Add olive oil and pulse again a few times.
Then, with machine running, add the water slowly, and stop when the mixture comes together in a ball. The dough should not be very sticky. Turn onto lightly floured surface and knead for another minute or so.
Let rest, covered, on the counter if you have time, if not, proceed to divide the dough into 12 equal pieces. Get a griddle or frying pan heating on med-high heat.
Now to rolling: use small sprinklings of flour to keep the tortilla from sticking, as needed. To get a nice, circular tortilla, roll each piece into a ball, flatten into a disc with your hands, and roll with a rolling pin, turning every 2 rolls or so to ensure even shaping.
To cook, leave the tortilla on one side for 1-2 minutes, or until it starts to puff up and form air pockets and has a few brown spots; repeat for the other side.
Number of Servings: 12
Recipe submitted by SparkPeople user FIONAFAE.
Member Ratings For This Recipe
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