Best Ever Tortilla
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 112.1
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 176.1 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.0 g
IntroductionThese Homemade Flour Tortillas will make any South of the Border meal extraordinary .......... but this is the REALLY cool thing; they also make fabulous, super thin crust pizzas. These Homemade Flour Tortillas will make any South of the Border meal extraordinary .......... but this is the REALLY cool thing; they also make fabulous, super thin crust pizzas.
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water
I use whole wheat flour - white flour can be used or half & half. When using whole wheat flour, it is a little bit hard to tell when the tortilla is done because they are so dark - be careful not to burn. Also - for great variations - season the dough with additional spices or sun-dried vegies! Also makes a great sweet treat.
1.Combine flour, salt and baking powder in the bowl. (A mixer using the dough hook can be used) of a stand mixer. Add oil and water. Mix for 1 minute, or until mixture comes together and begins to form a ball, mix until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough into 16 equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding. (I clean-up & prepare the rest of the meal during this time).
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don't stack uncooked tortillas on top of each other or they will get soggy.
4.When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit. If tortilla is browning too fast, reduced heat a bit. If it's taking longer than a minute to see golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have small golden brown spots on surface. Remove from pan with tongs and stack on a plate till all tortillas are cooked. Allow to cool completely if not using right away, When cool, tortillas can be placed in a large zippered bag or plastic container. They will keep well at at room temperature for 24 hours or can be frozen indefinitely.
Serving Size: makes 16 6-7 inch in diameter tortilla's
Number of Servings: 16
Recipe submitted by SparkPeople user DEBBIED7777.