Light Flour Tortillas

"I've finally found a way to make flour tortillas that have the fluffiness of a regular tortilla, without using lard or shortening. The secret is butter...light butter, to be exact. My recipe also uses flax seed to increase the fiber content."
 
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photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like.
  • If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime.
  • Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency.
  • Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes.
  • Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
  • Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out.
  • If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
  • Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides.
  • Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use.
  • To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.

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RECIPE SUBMITTED BY

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
 
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