As I’m taking this last month of the semester to embark on a clean eating challenge, I thought I’d share one of my favorite (and easy) clean-eating recipes: homemade tortillas. Now, please tell me that I am not the only one who goes to the grocery store and wonders why a food item that really only needs flour, fat, salt, and water morphs into a food item with a list of ingredients longer that some celebrity marriages. Unnecessary!
Yes, the assembly of making the tortillas can be a little time-consuming, but with both my husband and I pitching in, we had fun and made enough tortillas to last at least a week (longer if we freeze half!).
Wheat Tortillas (makes 16 tortillas)
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 3/4 – 2 cups very warm water
Combine dry ingredients, and then stir the olive oil into the dry mixture. This should result in a slightly crumbly mixture. Using warm water (I just let my tap water get as hot as it would go and used that), slowly add water to the mixture until it’s a cohesive, slightly stick mess. If you add too much water or the dough is too sticky, add some more flour back in. Knead the dough a few times, and then let it rest for 20 minutes.
Once the dough has rested, divide it into 16 pieces and roll each piece out with a rolling pin. Don’t worry if you can’t achieve a perfectly round, store-bought looking tortilla. Your friends will think you’re cooler when they can tell you made your own tortillas by their rustic look. You want to roll the tortillas as flat as you can, while still being able to peel them off the counter. (TIP: I rolled my tortillas onto a silicon baking mat, which really helped in me being able to cleanly pull off the tortilla.)
Have a skillet or griddle going as hot as you can make it (our griddle goes up to 400 degrees Fahrenheit). Cook each tortilla about thirty seconds on each side – it shouldn’t take too long! As you’re cooking the rest of the tortillas, cover the finished ones with damp paper towel or dish towel to keep them warm and fresh.
Nutrition Stats per Tortilla: 138 calories, 3.9 grams fat, 171.3 mg sodium, 22.8 grams carbohydrates, 2.3 grams fiber, 3.7 grams protein
Feel free to use other flours. I’ve used all whole wheat in the past, spelt flour, and more. I’m sure you could grind oats for a homemade oat flour tortilla, too.
Some of my favorite tortilla uses:
- Enchiladas (Check out my Easy Enchiladas, Vegan Enchiladas, and Veggie Bean Enchiladas!)
- Quesadillas (See my recipe for Stuffed Quesadillas for an interesting take with garbanzo beans, butternut squash, and spinach!)
- Fajitas or Soft Tacos
- Breakfast Burritos or Breakfast Sushi
Wow – I have more uses than I remembered! I think I’m for sure bringing back the breakfast sushi and the vegan enchiladas this week! Feel free to share any creative recipes you have using tortillas in the comments!