Tortillas, or wraps, have become something of a staple in many modern diets - they are tasty, versatile, and very convenient. While tortillas may have gotten an almost bad name because of their ingredients, some very healthy versions are out there. With this simple recipe, you can make some in your own kitchen!
20 + 30 minutes
1½ minutes per tortilla, 12-24 minutes for 8-16 tortillas
- 3 cups or 12 oz / 360 g SWG* flour
- ½ tsp. / 2½ salt or substitute
- ¼ tsp. / 1¼ g baking soda
- 3 Tbsp. / 45 ml olive oil
- ¾ cups / 180 ml water
*SWG = sprouted whole grain
- Place all the ingredients except the water to a large mixing bowl. Adding the water a little at a time, mix together with a wooden spoon or clean hands, for about 5 minutes.
- Move the dough to a lightly floured surface or a stand mixer, and knead or mix with a bread hook for 5-10 minutes. Let the dough rest on the counter for 15-30 minutes.
- Form 8-16 small balls.
- Heat an unoiled, dry skillet on high heat.
- While the skillet is heating, take a dough ball and stretch it while turning it in your hands, pulling it slightly at the edges. Once it starts to take a tortilla-like shape, you can start patting it. It’s best to use a little rice flour to keep the dough from sticking. Use a large flat skillet (not heated) to press down on the dough. Press or pat your tortilla dough until it is as thin as possible (about ⅛ inch or 3 mm).
- Place the tortilla in the heated skillet. Let cook for 1 minute, then flip. After you flip it, cook for a final 30 seconds. This final time, press the tortilla down with a spatula or other implement to make sure it cooks all the way through.
- After about 30 seconds, when the tortilla starts to show very slight brown spots, remove it fromheat and place in dish-cloth lined bowl or basket with a cover to keep warm.
Serving size: 1 mini-medium tortilla
Exchanges per Serving: 1-2 Carbs, 0 Protein, ½-1 Fat