Prep 30 mins
Cook 10 mins
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.
- 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.
Great recipe! I added in 1 t salt and 1 t baking powder for a little more taste and lightness and used regular whole wheat flour. I am using these with some Homemade Enchilada Sauce to make Cheese Enchiladas tonight for our Olympic Around the World week menu. Thanks, ladypit!
These were pretty dang good...especially hot off the pan! I'm keeping this recipe. Note to others: I tried to save a few to use with another recipe, but they got pretty stiff after being in the fridge, so my recommendation is eat 'em while they're hot! And with this recipe, it's not hard!
Fantastic recipe! I used whole wheat flour (with a little salt) like some other reviewers, and halved the recipe. Black bean burritos, anyone? They turned out SO good and this will be my go-to tortilla recipe from now on.