Olive Oil Flour Tortillas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 95.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 279.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
View full nutritional breakdown of Olive Oil Flour Tortillas calories by ingredient
Introduction
Simple and so delicious. Everyone will appreciate them. Simple and so delicious. Everyone will appreciate them.Number of Servings: 8
Ingredients
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1 Cup All-purpose flour
Additional flour for rolling out tortillas
1 tsp Baking powder
3/4 tsp Table salt or 1 tsp Kosher salt (or to taste)
3 Tbl Extra virgin olive oil
~1/2 cup Warm tap water
Tips
Adjust the heat in your skillet as needed so that the tortilla bubbles and puffs, but does not burn or get still.
Directions
Wisk flour and baking powder together. Add olive oil and mix everything together, rub the mixture between hands, until well incorporated.
Add approximately 1/2 cup warm tap water, and stir until dough ball forms. Knead until a smooth, little-bt sticky-but- not-too-sticky ball forms. You may need to add a small amount of water if the dough is too dry.
Separate dough into 8 small and equal balls. Cover with plastic wrap and let sit for about 10 minutes.
Heat a dry cast-iron skillet or comal over medium to medium-high heat.
Dust a surface and a rolling pin with flour.
Take one dough ball and lightly roll in around on the floured surface.
Using the rolling pin, roll in one direction, rotate dough 1/4, flip it over and roll that direction, repeat as necessary until you have a 5-6" round. Add flour to the table as necessary.
Carefully lay the tortilla into the pan. Let it sit until bubbles form, approximately 30 seconds. Turn it over and cook for about 20 seconds more.
Place cooked tortilla on a plate covered with a clean kitchen towel.
Eat immediately or refrigerate and gently reheat as needed. Eat within 3 days for maximum freshness.
Serving Size: 1 Tortilla
Number of Servings: 8
Recipe submitted by SparkPeople user BONNIELEE2.
Add approximately 1/2 cup warm tap water, and stir until dough ball forms. Knead until a smooth, little-bt sticky-but- not-too-sticky ball forms. You may need to add a small amount of water if the dough is too dry.
Separate dough into 8 small and equal balls. Cover with plastic wrap and let sit for about 10 minutes.
Heat a dry cast-iron skillet or comal over medium to medium-high heat.
Dust a surface and a rolling pin with flour.
Take one dough ball and lightly roll in around on the floured surface.
Using the rolling pin, roll in one direction, rotate dough 1/4, flip it over and roll that direction, repeat as necessary until you have a 5-6" round. Add flour to the table as necessary.
Carefully lay the tortilla into the pan. Let it sit until bubbles form, approximately 30 seconds. Turn it over and cook for about 20 seconds more.
Place cooked tortilla on a plate covered with a clean kitchen towel.
Eat immediately or refrigerate and gently reheat as needed. Eat within 3 days for maximum freshness.
Serving Size: 1 Tortilla
Number of Servings: 8
Recipe submitted by SparkPeople user BONNIELEE2.
Member Ratings For This Recipe
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EVILCECIL
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USMAWIFE