Whole Wheat and Flax Meal Tortillas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 210.0
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 310.8 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 6.2 g
- Protein: 6.6 g
View full nutritional breakdown of Whole Wheat and Flax Meal Tortillas calories by ingredient
Introduction
I want more control in what I eat, and have discovered that making homemade whole wheat tortillas is not that hard.I found this recipe at grouprecipes.com, posted by bunnyrock. I want more control in what I eat, and have discovered that making homemade whole wheat tortillas is not that hard.
I found this recipe at grouprecipes.com, posted by bunnyrock.
Number of Servings: 8
Ingredients
-
3 cups whole wheat flour, less 3 Tbsp.
3 Tbsp. flax meal (ground flax seeds)
1/4 tsp. baking powder
1 tsp. salt
3 Tbsp. canola oil
1 cup warm water
(Optional: Add 1 Tbsp. garlic powder, sage, chili powder)
Directions
Combine dry ingredients in a large bowl, or your mixer or food processor.
Slowly add the wet ingredients, kneading by hand or mixer until you get a nice smooth dough or ball. Add more water in small increments if the dough is too dry.
Remove the dough and wrap in plastic wrap. Let rest for 10 minutes.
Divide the dough into 8 pieces, forming balls. Cover again, and let rest another 10 minutes.
Now, roll out each ball into a 10-inch round. Stack on a plate and cover with a towel so they don't dry out.
Preheat a large griddle or cast-iron pan to medium-high. Do not grease.
Place a dough round on the griddle. Flip when air pockets form inside the round, piercing the bubbles to release the air.
Your tortillas are cooked when they are slightly golden in color on both sides.
Use immediately or store in the fridge wrapped tightly or in a ziplock bag for up to 5 days. You can also freeze for future use.
Number of Servings: 8
Recipe submitted by SparkPeople user ZINASP1.
Slowly add the wet ingredients, kneading by hand or mixer until you get a nice smooth dough or ball. Add more water in small increments if the dough is too dry.
Remove the dough and wrap in plastic wrap. Let rest for 10 minutes.
Divide the dough into 8 pieces, forming balls. Cover again, and let rest another 10 minutes.
Now, roll out each ball into a 10-inch round. Stack on a plate and cover with a towel so they don't dry out.
Preheat a large griddle or cast-iron pan to medium-high. Do not grease.
Place a dough round on the griddle. Flip when air pockets form inside the round, piercing the bubbles to release the air.
Your tortillas are cooked when they are slightly golden in color on both sides.
Use immediately or store in the fridge wrapped tightly or in a ziplock bag for up to 5 days. You can also freeze for future use.
Number of Servings: 8
Recipe submitted by SparkPeople user ZINASP1.