Friday, April 26, 2013

Homemade Whole Wheat Tortilla Recipe

OK, so this is my first recipe blog post. I usually don't cook and if I do it's something really easy. However, my husband and I have been trying to cut out processed foods, and in order to do this and still eat some of the foods we love, I have to bake/cook more. In the process I have become addicted to making at home the staples we use on a regular basis. So here is a whole wheat tortilla recipe.

Ingredients: (Makes 18, 114 calorie tortillas)
2 and 1/2 cups 100% whole wheat flour
1/2 cup oil (try using avocado or coconut oil but vegetable or olive oil will work too)
1 teaspoon salt
1 cup of warm water

Start by mixing the flour, oil, and salt in a bowl. I don't have a dough mixer so I just used a spatula to cut the oil through the flour.

Now, slowly mix in the water until the dough is smooth.

Measure your dough ball. I made 18 tortilla's so weigh your dough ball (mine was about 616 grams) and divide that by 18 (in my case about 34 grams). This will give you a better serving measurement. You don't have to do this but I am a little OCD about serving sizes.

Weigh each ball (or skip this step if you don't want to) and roll each serving into a ball and place on a cookie sheet. It doesn't need to be greased or floured. Once you have all 18 balls on the cookie sheet, wrap in saran wrap and let sit at room temp for about 30 minutes.

Heat a skillet on medium high. The pan should be hot before you cook the tortilla.

Now, lightly dust your counter or board with the whole wheat flour and roll out your tortilla in about 5" diameter tortillas. You don't want the tortilla's paper thin, you want a bit of thickness to them so they puff up. If you want bigger tortilla's make bigger dough balls but keep in mind that will change the calorie count per tortilla.

Some recipes I have seen say to lightly oil the pan, I don't think this is necessary. The amount of oil in the recipe seems to be enough.

Cook the tortilla about 30 seconds on each side. The tortilla will bubble a little, that's OK.

Eat and enjoy! Refrigerate or freeze to help them last longer.

Nutrition info on 18 servings:
Calories: 114
Total Fat: 6.5g
Sat fat 0.7g
Carbs: 11.7g
Fiber: 2g
Protein: 2.2g

Yummy taco made with homemade tortillas!

Note: I adopted this recipe from a few different recipes a read online. Next time, I intend to use less oil. The tortilla's came out good, just a little too oily for me. Next time I plan to only use a 1/4 cup of oil. I will update and let everyone know how they turn out with less oil.

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