HEALTHY FLOUR TORTILLAS RECIPES

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FLOUR TORTILLAS RECIPE | EATINGWELL



Flour Tortillas Recipe | EatingWell image

To reduce the fat in these tortillas, we added a little flour to canola oil and froze the mixture so it would act like shortening.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Side Dish Recipes

Total Time 1 hours 30 minutes

Number Of Ingredients 4

2?¾ cups all-purpose flour, divided, plus a little extra for rolling out the tortillas
3 tablespoons canola oil
¾ teaspoon salt
¾ cup very warm tap water

Steps:

  • Combine 1/2 cup flour and the oil in a small bowl and place in the freezer for 1 hour.
  • Place the remaining 2 1/4 cups flour in a large bowl and work in the oil-flour mixture quickly with your fingers, until pea-sized lumps remain. Dissolve salt in warm water. Pour it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven't been dampened, add a little more water, 1 teaspoon at a time, until the dough clumps together. Scoop the dough onto your work surface and knead until smooth, about 3 minutes. It should be a medium-stiff consistency; definitely not firm but not quite as soft as most bread dough either. (The tortillas may also be mixed in the food processor. Pulse several times, then blend until the fat is thoroughly incorporated. Dissolve salt in 3/4 cup warm water. With the machine running, pour the liquid through the feed tube in a steady stream. Let the machine run until the dough has collected into a ball. If it's too stiff, divide the dough into several pieces, sprinkle with 1 tablespoon water and process until it forms a ball again.)
  • Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes to make the dough easier to roll.
  • Heat an ungreased griddle or heavy skillet over medium to medium-high heat. Roll out a portion of the dough on a lightly floured surface into an even 7-inch circle. To do this, flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
  • Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). When there are browned splotches underneath, about 30 to 45 seconds, flip it over. Cook until the other side is browned, 30 to 45 seconds more; don't overcook the tortilla or it will become crisp. Remove and wrap in a heavy towel. Roll and cook the remaining tortillas in the same manner, stacking them one on top of the other wrapped in the towel.

Nutrition Facts : Calories 126.9 calories, CarbohydrateContent 20.1 g, FatContent 3.8 g, FiberContent 0.7 g, ProteinContent 2.7 g, SaturatedFatContent 0.3 g, SodiumContent 145.9 mg, SugarContent 0.4 g

HOMEMADE FLOUR TORTILLAS RECIPE | EATINGWELL



Homemade Flour Tortillas Recipe | EatingWell image

Learning how to make homemade tortillas is easy with this quick flour tortillas recipe. Start by blending the dry ingredients before adding water and oil. Be sure to give the dough enough time to rest so it will be easier to roll. Once you make homemade tortillas, it will be hard to go back to store-bought.

Provided by Carolyn Casner

Categories     Healthy Mexican Vegetarian Recipes

Total Time 45 minutes

Number Of Ingredients 6

1 cup all-purpose flour, plus more for rolling
1 cup white whole-wheat flour
¾ teaspoon baking powder
¾ teaspoon salt
¾ cup warm water
¼ cup canola oil

Steps:

  • Place 1 cup all-purpose flour, whole-wheat flour, baking powder and salt in the bowl of a stand mixer fitted with the dough hook. Blend the dry ingredients on medium-low speed. Add water and oil. Increase speed to medium and mix, scraping the sides as necessary, until the dough starts to form a ball, about 1 minute. Continue mixing until the dough is smooth.
  • Transfer the dough to a lightly floured surface. Divide into 12 equal portions; cover with a clean kitchen towel and let rest for at least 15 minutes.
  • After the dough has rested, take one portion and roll it into a ball. (Keep the remaining pieces of dough covered while you work.) Flatten the dough with the palm of your hand. Using a rolling pin, roll out into a 6- to 7-inch circle. Heat a large skillet over medium-high heat. Lay the tortilla in the skillet and cook until brown spots have formed on the bottom, 45 seconds to 1 minute. Turn over and cook for another 25 to 30 seconds. Roll and cook the remaining tortillas in the same manner. Reduce heat if the tortillas are starting to burn. Stack the cooked tortillas and keep them warm wrapped in a kitchen towel. Store any leftover tortillas in a covered container to keep them pliable.

Nutrition Facts : Calories 112.7 calories, CarbohydrateContent 15.4 g, FatContent 4.8 g, FiberContent 1.3 g, ProteinContent 2.4 g, SaturatedFatContent 0.4 g, SodiumContent 176.5 mg

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