Recipe by Heather U.
I had leftover guacamole and thought a nice batch of warm tortillas would be just the ticket. These tortillas are tasty *and* healthy! Not everyone will have the ingredients on hand, but it's worth hunting them down. Whole wheat pastry flour is softer than regular whole wheat flour, the touch of soy flour jacks up the protein content, and the liquid lecithin and guar gum, both plant-based ingredients, allow you to get away with less total fat while maintaining excellent flavor. I bought all of these items in our grocery store's health food section, and to ease the work-load, I made the dough in my food processor.
Top Review by AKillian24
I made these and they are an improvement from whole wheat store bought. I would note that liquid lecithin contains quite a bit of fat [the good kind... but might not meet the dietary needs of someone wanting to make this recipe]. I used lecithin granules that were dissolved in some of the warm water - which worked very well. These are a WORKOUT to roll out, so get ready. The taste is great!!
- 1 3⁄4 cups whole wheat pastry flour
- 1⁄4 cup defatted soy flour
- 1 tablespoon liquid lecithin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon guar gum
- 1⁄3-3⁄4 cup hot water
Directions See How It's Made
- Bring water to boil and set aside.
- Place the soy flour, whole wheat pastry flour, liquid lecithin, olive oil, salt, and guar gum into the bowl of your food processor fitted with the steel blade.
- Pulse 5-6 times to incorporate the ingredients and coat the flour grains with the oil.
- Add a little bit of water (about 2 T) and pulse-- repeat until the mixture forms a moist dough.
- Remove the dough from the processor and divide into 10 pieces.
- Roll each piece between your hands until it forms a smooth, round ball, about 30-45 seconds each (a good work-out!).
- Lightly spray the balls of dough with canola or olive oil cooking spray, cover tightly, and let them rest for 30 minutes (time not included in Preparation or Cooking times).
- Heat a well-seasoned cast iron or nonstick grill pan or skillet over medium high heat-- no extra oil should be necessary.
- Using a tortilla press or a rolling pin, flatten each ball of dough into a 6" to 6 1/2" round, using a small amount of flour to prevent them from sticking.
- As you complete them, set on a plate and cover with a damp cloth so they won't dry out-- stagger them on the plate so they'll be easily separable when you're ready to grill them.
- Grill each round until it bubbles (about 1 minute), then flip and grill the other side-- the finished product will have lightly browned spots on both sides, and will be hard to resist eating until mealtime!