Homemade Healthy Flour Tortilla
Calories: 96kcal
Adjust Servings Here: 8 Tortillas
Description
Tortillas can be healthy when made at home. That's because they contain a lot less fat or shortening compared to most commercially made tortillas. This is a simple and easy recipe for healthy tortillas. And, you can use it to make delicious and soft flatbread, perfect for making fajitas, burritos, enchiladas, or wraps with guacamole
Ingredients
- 2 cups (250 g) All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoon Olive oil canola or coconut oil
- ½ teaspoon Salt
- ½ cup (120 ml) Hot water
Instructions
- Dry ingredients - in the bowl of a food processor combine flour, baking powder, and salt. Add the oil through the feeder and pulse a few times until the oil coats every grain of flour.
- Knead - Next, add the hot water and pulse until you have a smooth dough. Leave to rest on the counter for 15 minutes. Then knead for 30 seconds more until soft but smooth.
- Divide - Divide the dough into 8 equal size portions. Shape each into balls and rest for 10 minutes. Pro tip - I prefer to divide the dough in half, then half, again half... until I have an approximate size or number I need. Resting will help the gluten in the dough rest and easier to roll.
- Roll - Dab each ball with a little flour on both sides. Use a rolling pin, roll on a lightly floured surface to about 8 to 10-inch diameter. Place them on parchment paper to prevent sticking. Pro tip - Resting will help the gluten in the dough rest and easier to roll. If necessary let rest again as needed.
- Cook - Heat a griddle, skillet, or frying pan on medium heat. Cook tortilla on each side for 2 minutes flipping once or twice in between. Pro tip - Each tortilla usually takes 3 to 4 minutes, so adjust the heat accordingly.
- Keep warm - Place the cooked tortillas wrapped in a clean kitchen cloth so they stay soft.
Recipe Notes
- Use hot water to form the dough - this helps soften the gluten.
- If the dough is resisting while kneading - let it rest. Resting the dough will relax the gluten strands and make soft, not tough tortillas.
- Always keep the dough, ball, rolled tortillas covered to avoid drying out.
- When rolling the tortilla, if you find it is too stretchy and resisting, let it rest. Get a drink and come back in 5 to 7 minutes - it will be less frustrating.
- The working process - Usually, we roll and cook the tortillas simultaneously, but you can do them in batches of 4 or 5 at a time, so you avoid burning or overcooking them.
- Roll a few tortillas - Place a clean kitchen cloth over the rolled tortillas, so they do not dry out.
- Stop rolling - cook this batch then go back to rolling again.
- Remember to lower the heat when you roll the next batch, so the grill does not become too hot.
- Cook the tortillas on medium to high heat. Too high will cause them to burn in spots. Too low heat will cook them too slow which eventually will become crisp and tough.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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