Flour Tortillas v.2.0 (low fat)
After making my first batch of tortillas the other day, I decided to try another recipe. I chose a recipe that uses vegetable oil (and very little of it) instead of lard because, lets face it, there isn’t always room for lard in our lives. At least not mine.
I ate one right off the skillet and I wasn’t too impressed. The texture was more like a flat bread than the almost pie-crust-like, flaky texture of lard tortillas. I figured that I wouldn’t make them again… but then the low fat tortillas and I had a moment.
Fast forward to 3:30am New Years day when I stumble into the house after wishing the entire city of New Orleans a happy New Year. I had one thing on my mind and one thing only: EGG AND CHEESE QUESADILLAS!! I didn’t pay attention to which tortillas I grabbed out of the fridge because, honestly, at that point it didn’t matter. Well, I grabbed the low fat batch and I was very pleased. They were good. Very good, for being low fat. And that wasn’t just my celebratory state speaking. I’ve eaten them nearly every day since! I probably WILL make these again after all!
So, for all of you who can’t afford to have lard in your diet, here is a good substitute. (but to be fair, you really can’t compare the two… lard tortillas and non-lard tortillas are just two different beasts).
Flour Tortillas v.2.0 (low fat)
Flour Tortillas v.2.0 (low fat)
Ingredients
- 1 cup whole wheat flour ($0.16)
- 1 cup all-purpose flour ($0.15)
- 1 tsp salt ($0.05)
- 1 1/2 tsp baking powder ($0.05)
- 2 tsp vegetable oil ($0.03)
- 3/4 cup warm water ($0.00)
Instructions
- In a large bowl, combine the flour, salt and baking powder. Stir until evenly combined.
- Combine the warm water and vegetable oil then begin adding to the flour mixture a little at a time. Stir and add water/oil until the dough comes together into one piece. You may need more or less water depending on the moisture content of your flour (I ended up added an extra 2 Tbsp).
- Knead the dough for about a minute. Shape into a ball and let rest, covered with a damp towel for about 10 minutes. Divide the dough into 12 pieces and shape each piece into a ball. Let rest for another 10 minutes.
- Roll each piece of dough out into a 6 inch circle about the thickness of a piece of poster board. Stack the tortillas, dusted with flour, until they are all rolled out.
- Heat a heavy bottomed skillet over medium heat. One at a time, cook the tortillas in the hot skillet until blistered and slightly golden on each side. Stack the tortillas on a plate covered with a dry towel to keep them soft and warm until all of the tortillas have cooked.
The tortillas will stay good in the refrigerator (in an air tight container) for about a week.
Step By Step Photos
Combine the dry ingredients in a bowl and stir until evenly mixed.
Combine the oil with the warm water and then begin adding to the flour mixture. Stir in water until it forms one piece of dough (no dry bits left in the bowl). You may need more or less than 3/4 cups of water depending on the moisture content of your flour.
Knead the dough for about a minute then shape it into a ball. Allow the dough to rest for about 10 minutes.
Divide the dough into 12 pieces (for 6 inch tortillas).
Shape each piece into a ball and then let rest for another 10 minutes.
Roll each tortilla into a 6 inch circle. Dust each tortilla with flour and stack them until they are all rolled out.
Heat a heavy bottomed skillet over medium heat. Cook each tortilla in the hot, dry skillet until they are blistered and slightly golden on each side. Stack them on a plate, covered with a dry towel until all of the tortillas have finished cooking.
Keep the tortillas in an air tight container in the refrigerator for up to a week.
I made these and they’re good. Beats paying $5.50 for 8 weight watchers wraps! I would suggest though, that instead of using dusting flour between the wraps as you’re rolling them out, to put a piece of wax paper or plastic wrap between them. I dusted them with flour but they stuck together pretty good despite that.
These look awesome! definitely want to try! can you freeze them?
Yes, these should freeze very well. :)
I have made these tortillas countless times now and they are fantastic! They are so easy to make and I am always so happy to be able to enjoy healthy homemade tortillas sans preservatives. Thank you for another wonderful recipe, I absolutely adore your website!
Congratulations! You also learned out to make ‘roti/ chappati’ – the bread that is eaten everyday in Indian households. Naan and Tandoori roti are special occasion breads :)
Made this recipe but I subbed buckwheat flour instead of whole wheat flour. They came out soft, and super tasty and easy to roll up. The buckwheat flour added nice color and flavor.
Ack! This is the first budgetbytes recipe that I totally screwed up. I tried using all white flour because that’s all I had. I rolled them out into a 6 inch-ish circles and stacked them, but I guess I definitely didn’t use enough dusting flour because they all stuck together! I only got 1 tortilla out of it (the last one I rolled, which avoided the sticky pile). The dough pile was too rubbery to roll back out again so I just tossed it.
I don’t know if I’ll try this again. Everyone has that one thing that’s not worth the effort to make at home…tortillas might be that thing for me. I may just stick to breads and naan. My 1 tortilla was GOOD, though! :)
Love all your recipes. This is my food bible.
Awww, sorry to hear they all stuck! Although they were fun for me to make, I mostly still buy them. I’d make them at home again if I were really low on cash, but at the moment I’d rather spend $2 for a pack than the time to make them too. :)
I’ve made tortillas a couple times before and I do not have any whole wheat flour. Can I just use all purpose flour for the whole recipe?
You may need to adjust the liquid amount in the recipe slightly (ww flour absorbs more moisture than AP flour), but other than that it should work fine.
I know this is an old post, but when I make flatbread or tortillas, I always stack them between sheets of wax paper. You could probably use parchment paper as well.
what are the nutrition facts? I understand its low carb but I need calorie count! Thanks
I’m sorry to say that I don’t have the nutrition facts… and that this is definitely not low carb. :) It’s almost all flour.
Sophie..
I calculated (using coconut oil) the calorie count at approximately 75 calories per tortilla. White or whole wheat flour can be calculated at 400 calories per cup. Use http://www.caloriecount.com to find out the calories in everyday items.
Good luck!
Oooh, wish I’d seen this sooner. I’m doing a one-month Pantry Challenge but I broke down and bought tortillas (10 on SALE for $1.50!) so I could use my oodles of dried beans in various Mexican dishes. Still, with this recipe, I might be able to extend my Pantry Challenge even longer! Thanks!
My tortillas seem to be a bit too thin, what are some tips to make my tortillas thicker?
Just don’t roll them out quite as thin. :) It might take some practice.
Definitely going to give these ago soon! :) they sound amazing!
I love this bread! It is my go to bread for homemade enchiladas and my everyday bread. I make a batch and put the balls in the fridge and just roll one out when needed, it’s so fast. I have tried it with almond milk and it tastes equally delicious, however, the bread dries up quicker. So you could roll out as needed to keep them soft. Using the unsweetened almond milk cuts the calories and the fat. I prefer the coconut oil and it doesn’t add much for calories and the texture is perfect. Thanks so much for sharing!
Forgot to say that I used coconut oil! Yummy!
Can these be frozen?
Yep!
i just made these–they are tasty and easy. following the recipe exactly, i found they were nicely pliable for rolling out without much added flour. i could get them quite thin without breakage or stickage. :)
i cooked them on my cast-iron pancake griddle, that covers two burners of my gas range. i was able to alternate rolling and flipping, keeping both ends of the griddle working. no need to pile them raw before cooking!
i’ll definitely make these again, probably using olive oil for a bit sweeter flavor. very nice recipe!
big problem with this recipe: they’re all gone! :)
made them for dinner last night (black bean burritos–delish), then my husband had one rolled up with honey for dessert, then apparently he had some more for breakfast. because when i grabbed the bag thinking i’d have a scrambled egg burrito, there’s only one left! yes, we are two people, and there were 12 tortillas yesterday…
so, definitely making these again! just didn’t realize it would be today!
thanks again, beth, for the terrific blog.
just made another batch of these–even faster and easier this time. also, the olive oil was indeed an excellent addition. the flavor was richer, rounder, slightly sweeter. and the dough felt a bit more pliable too.
okay last time i’ll comment on these tortillas! i’ve been making them twice a week since i first tried this recipe, and i have a few (final) suggestions.
one, the olive oil is definitely a wonderful substitution. not only is the flavor much better, and the tortillas more deliciously fragrant, but they’re more pliable and the dough is easier to manage.
two, i’ve been following a suggestion above and using boiling water. excellent results! the dough comes together nicely, and the texture is much better than with room temp water.
three, beth, i hope you’ll revise your intro for this recipe. i almost didn’t try it, with all the provisos! it’s excellent, and i thank you again for such a delicious new standard at our house.
I’m so glad you’ve shared your tips! Seriously, you have made me want to try them again! :D
Hey..so I tried these Tortillas, love the taste but I wanted to turn it into the Enchilada recipe and they are simply too thick to roll? How thin do they need to be or are there any other tricks? I may make the dough thinner and do Tortilla “crepe” for the Enchilada.
I think you just need to play around with how thin you roll them out – there are no rules :) I bet just rolling them a little thinner next time will work. Also, it may help to microwave them for a few seconds covered in a slightly damp towel to make them more pliable for rolling. I hope that helps!
Thanks! I winged it today and just added water. I made “salty crepe” and they turned out thin. I have to compare the taste to see if it’s a good substitute. on to the enchiladas ;)