Low Sodium Low Fat Low Calorie Tortilla
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 19.5
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 6.8 g
- Protein: 0.4 g
View full nutritional breakdown of Low Sodium Low Fat Low Calorie Tortilla calories by ingredient
Introduction
Healthy alternative to store bought tortillas Healthy alternative to store bought tortillasNumber of Servings: 12
Ingredients
-
0.25 cup Oat Fiber
1.25 cup Flour, King Arthur 100% Whole Wheat
1 tsp Featherweight Baking Powder
0.5 cup Water (Hot)
2 tsp Canola Oil
0.25 tsp Salt substitute OR 0.25 tsp Onion Powder
Directions
Mix flour, salt and baking powder. Add oil and mix with your fingers. You are looking for a 'crumbly' texture.
Add water and kneed dough until elastic and stretchy. Dough should not be too sticky or pasty. Add more flour if it is like that. If dough is too dry add 1/2 tsp of water and kneed until elastic and stretchy.
Let dough rest 10-20 minutes.
Separate dough into 12 balls. Kneed each ball a little and roll in flour.
If you have a tortilla press or tortilla machine, then load balls into press or machine to flatten. If using a rolling pin, flatten dough on floured surface until dough is about 1-2 mm thick. Thicker dough will yield chewier, soft tortillas, but they will be smaller diameter.
For crisp tortilla, cook in skillet one minute on each side. For soft tortilla, cook in skillet 20-30 seconds on each side or bake in oven at 450-500 degrees for 2 minutes.
For soft taco shells, fold tortilla immediately after removing from pan. Tortilla will maintain shape.
Serving Size: 1 Tortilla
Number of Servings: 12
Recipe submitted by SparkPeople user CAPEVAPE.
Add water and kneed dough until elastic and stretchy. Dough should not be too sticky or pasty. Add more flour if it is like that. If dough is too dry add 1/2 tsp of water and kneed until elastic and stretchy.
Let dough rest 10-20 minutes.
Separate dough into 12 balls. Kneed each ball a little and roll in flour.
If you have a tortilla press or tortilla machine, then load balls into press or machine to flatten. If using a rolling pin, flatten dough on floured surface until dough is about 1-2 mm thick. Thicker dough will yield chewier, soft tortillas, but they will be smaller diameter.
For crisp tortilla, cook in skillet one minute on each side. For soft tortilla, cook in skillet 20-30 seconds on each side or bake in oven at 450-500 degrees for 2 minutes.
For soft taco shells, fold tortilla immediately after removing from pan. Tortilla will maintain shape.
Serving Size: 1 Tortilla
Number of Servings: 12
Recipe submitted by SparkPeople user CAPEVAPE.