Whole wheat Flour Tortillas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 175.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 355.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of Whole wheat Flour Tortillas calories by ingredient
Introduction
I found a full blown version online and cut out the yuckiness of it. I found a full blown version online and cut out the yuckiness of it.Number of Servings: 8
Ingredients
-
2 C Whole wheat Flour
2/3 C warm water
4 Tblsp canola or extra virgin olive oil
1 tsp baking powder
1 tsp salt
Directions
mix all dry ingredients(whole wheat flour, baking powder, and salt)
mix oil and warm water.
slowly add liquid to flour mixture.
mix with fork until it becomes sticky.
Use your hands and continue to mix until if forms a ball.
turn ball out on a floured surface and knead for about 5 minutes.
Take a dishcloth and wet it with warm water. Ring it out so that it isn't dripping.
Place kneaded ball back into bowl and cover with damp towel.
leave to rise for at least 30 minutes. The longer it sets, the less trouble you will have with them shrinking.
Heat a 9" cast iron skillet ( or a non stick ) to med-high heat.
take your ball of dough and roll it into a log shape, about 12 inches long. It should be about 2 1/2 inches in diameter.
cut the log in half; then take each half and cut in half again; you should go from two pieces of log to four; Then cut each piece of log into halves again. when you finish you should have 8 pieces of log fairly equal in size.
Place them back in the bowl cut side down ( you should be looking at round pieces if you are standing over it) and cover with the towel for 10 minutes.
on a floured surface, take out one slice of log.
mash out a little with your hands, starting from the edges and going all the way around the piece.
Using a rolling pin or dowel, lay the piece flat. Pretend you are looking at a clock. start from the center of the clock, where the hands would come out of the center.
With your rolling pin, roll from the center of the clock to 12:00. Turn your dough Clockwise, and repeat, starting from center of clock rolling out to 1:00. Do this until you get to 6:00 and then TURN your dough over. Make sure you have plenty of flour on your rolling pin and your surface.
Starting at 12:00 (which is actually 6:00 cause you just flipped your dough over) roll from center to edge and go COUNTER Clockwise (toward 11:00) in the same fashion until you get back to 6:00.
You should adjust to keep the dough in a round shape.
place rolled out tortilla on UNGREASED cast iron skillet on first side for 15-30 SECONDS. This part doesn't take long at all. it will start bubbling a little and getting slight char marks on the bottom.
Take a pair of tongs and flip the tortilla to the uncooked side.
As soon as it is flipped, start making your next tortilla.
With practice, you should have the second one ready just as the first one is being taken up.
Keep going until all 8 dough rounds are cooked.
Place cooked tortillas on a dishtowel covered plate, and cover them with the other half of the towel. This keeps them warm and pliable.
If the dry out, simply place a damp paper towel (not soggy) between them and microwave on high for 15-30 seconds until warmed up again.
These freeze pretty good and you can double the batch.
I like to keep them on hand for breakfast burritos, chicken fajitas, or fish tacos.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JUSTREN.
mix oil and warm water.
slowly add liquid to flour mixture.
mix with fork until it becomes sticky.
Use your hands and continue to mix until if forms a ball.
turn ball out on a floured surface and knead for about 5 minutes.
Take a dishcloth and wet it with warm water. Ring it out so that it isn't dripping.
Place kneaded ball back into bowl and cover with damp towel.
leave to rise for at least 30 minutes. The longer it sets, the less trouble you will have with them shrinking.
Heat a 9" cast iron skillet ( or a non stick ) to med-high heat.
take your ball of dough and roll it into a log shape, about 12 inches long. It should be about 2 1/2 inches in diameter.
cut the log in half; then take each half and cut in half again; you should go from two pieces of log to four; Then cut each piece of log into halves again. when you finish you should have 8 pieces of log fairly equal in size.
Place them back in the bowl cut side down ( you should be looking at round pieces if you are standing over it) and cover with the towel for 10 minutes.
on a floured surface, take out one slice of log.
mash out a little with your hands, starting from the edges and going all the way around the piece.
Using a rolling pin or dowel, lay the piece flat. Pretend you are looking at a clock. start from the center of the clock, where the hands would come out of the center.
With your rolling pin, roll from the center of the clock to 12:00. Turn your dough Clockwise, and repeat, starting from center of clock rolling out to 1:00. Do this until you get to 6:00 and then TURN your dough over. Make sure you have plenty of flour on your rolling pin and your surface.
Starting at 12:00 (which is actually 6:00 cause you just flipped your dough over) roll from center to edge and go COUNTER Clockwise (toward 11:00) in the same fashion until you get back to 6:00.
You should adjust to keep the dough in a round shape.
place rolled out tortilla on UNGREASED cast iron skillet on first side for 15-30 SECONDS. This part doesn't take long at all. it will start bubbling a little and getting slight char marks on the bottom.
Take a pair of tongs and flip the tortilla to the uncooked side.
As soon as it is flipped, start making your next tortilla.
With practice, you should have the second one ready just as the first one is being taken up.
Keep going until all 8 dough rounds are cooked.
Place cooked tortillas on a dishtowel covered plate, and cover them with the other half of the towel. This keeps them warm and pliable.
If the dry out, simply place a damp paper towel (not soggy) between them and microwave on high for 15-30 seconds until warmed up again.
These freeze pretty good and you can double the batch.
I like to keep them on hand for breakfast burritos, chicken fajitas, or fish tacos.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JUSTREN.