Homemade Tortilla Shells
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 117.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 226.0 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 3.7 g
- Protein: 4.0 g
View full nutritional breakdown of Homemade Tortilla Shells calories by ingredient
Introduction
I got this recipe from Oh She Glows. You can use the dough to make other types of treats, like pierogies, dumplings, fill with apples, ect.. I got this recipe from Oh She Glows. You can use the dough to make other types of treats, like pierogies, dumplings, fill with apples, ect..Number of Servings: 8
Ingredients
-
2 cups Spelt Flour (can also use whole wheat or white flour)
- 1/2 teaspoon half salt
- 1/2 tsp. baking soda
- 1 Tbsp Olive Oil
- 3/4 cup hot water
Directions
Directions:
1. Preheat a skillet on medium high heat. In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes.
2. Divide into 8 equal parts and let sit, covered, another 20 minutes.
3. Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
4. Place a tortilla into the skillet and watch until bubbles form. This won’t take long.
5. After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
6. Cook remaining tortillas, watching carefully, and place on a plate, with wet paper towels in between them. Refrigerate for later or remove the paper towels and freeze.
Serving Size: Makes Eight 6 - 7" Tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user SHELBSYD.
1. Preheat a skillet on medium high heat. In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes.
2. Divide into 8 equal parts and let sit, covered, another 20 minutes.
3. Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
4. Place a tortilla into the skillet and watch until bubbles form. This won’t take long.
5. After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
6. Cook remaining tortillas, watching carefully, and place on a plate, with wet paper towels in between them. Refrigerate for later or remove the paper towels and freeze.
Serving Size: Makes Eight 6 - 7" Tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user SHELBSYD.