MEXICAN WHOLE WHEAT FLOUR TORTILLAS
I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!
Provided by Claudia
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h36m
Yield 18
Number Of Ingredients 6
Steps:
- In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
- Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
- Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 27.3 g, Fat 6.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 260.5 mg, Sugar 0.1 g
WHOLE WHEAT TORTILLAS QUICK AND EASY
Make and share this Whole Wheat Tortillas Quick and Easy recipe from Food.com.
Provided by healthycollegestude
Categories Breads
Time 15m
Yield 10 tortillas
Number Of Ingredients 5
Steps:
- Combine flour, baking powder, and salt.
- Add olive oil and stir until well combined.
- Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
- On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
- Divide dough into 10 balls.
- Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
- Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
- Freeze or eat right away!
Nutrition Facts : Calories 105.7, Fat 3.3, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 17.4, Fiber 2.6, Sugar 0.1, Protein 3.2
WHOLE WHEAT TORTILLAS
This recipe is an adaptation of Recipe #43708. You can substitute any flour for some or all of the whole wheat. I have used half spelt or oatmeal; I even stirred in some nutritional seaweed flakes and flax seed. It takes a little practice to roll out even tortillas, but having funny hand-shaped ones are much more fun :) You may want to make a double or triple batch to save for later.
Provided by Little Mama Dia
Categories Breads
Time 17m
Yield 8 tortillas
Number Of Ingredients 5
Steps:
- Mix flour, salt, and baking powder with your hand.
- Work oil into the flour mixture until crumbly (I use my hands, it's more fun!).
- Add warm water and let rest 5 minutes.
- Take a small portion and pat it in a ball. Roll flat like pie crust on a cutting board.
- On a VERY hot pan, cook until bubbles form. Flip and cook until raised bubbles are dark brown. These will cook very fast. It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning!
- Note: Yield depends on the size you make your tortillas.
Nutrition Facts : Calories 81.1, Fat 3.8, SaturatedFat 0.5, Sodium 48.3, Carbohydrate 10.8, Fiber 1.6, Sugar 0.1, Protein 2
WHOLE WHEAT FLOUR TORTILLAS
Make and share this Whole Wheat Flour Tortillas recipe from Food.com.
Provided by palousebrand
Categories Mexican
Time 45m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the shortening with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Cover with saran wrap and rest dough for 30 minutes.
- Divide the dough into approximately 8 equally sized pieces for large tortillas, make each piece into a ball. Lightly flour your surface and rolling pin to roll each dough ball into a thin, round tortilla. Roll out from the center of each dough ball, picking up and turning 90 degrees every time you roll to get a round tortilla. It will almost feel like you are rolling out pizza dough.
- Preheat a large skillet over medium-high heat.
- Place tortilla in a dry, hot skillet (we like hot cast iron skillets) for 5 seconds on the first side and 5 seconds on the second size. The tortillas will become slightly bubbly and turn a slight golden/brown.
- Once cooked, stack and wrap tortillas in a damp towel or toweled tortilla warmer so they will not become crunchy while you finish cooking the remaining tortillas. The tortillas will come out soft and beautiful.
Nutrition Facts : Calories 9.6, Fat 1.1, SaturatedFat 0.3, Sodium 127.6, Carbohydrate 0.1
FAT FREE WHOLE WHEAT TORTILLAS
I wanted tortillas to go with tonight's dinner but was out of them. So I went searching for a recipe that did not contain any fat. I found this one, and tweaked it a bit, in one of my favorite cookbooks "500 Fat Free Recipes." My husband could not get enough of them. We dipped them into soup and made bean burritos out of them.
Provided by ladypit
Categories Breads
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 2
Steps:
- In a large bowl combine the flour and 1 cup of water.
- Mix well.
- If it needs more water to get to a dough stage, then add.
- On a floured surface knead the dough until it is soft.
- Make it into balls (12-16 depending on size).
- Then flour a board well.
- Take each ball and roll it as flat as you can.
- Meanwhile heat a pan until it is quite hot.
- Place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown.
- Then turn it over and cook for another 45 seconds.
- Place a clean cotton dishtowel on a plate.
- As each tortilla comes out of the pan put it inside the towel and wrap them up.
- I got 16 tortillas but my pan is small.
- If you want bigger tortillas, make bigger balls of dough.
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Servings 12Total Time 45 mins
- In a large bowl, whisk together the flour, baking powder and salt for 20 seconds. Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated. The mixture will be crumbly.
- Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball. If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky). Knead 15 times or until ball is smooth. Let dough rest for 15 minutes.
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- On a lightly floured surface or between two sheets of plastic wrap, roll a dough ball to 1/8-inch thick by 6-8-inches in diameter (or press flat in a tortilla press).
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