Homemade Low Fat Whole Wheat Tortilla Food

WHOLE WHEAT TORTILLAS QUICK AND EASY

Steps:

• Combine flour, baking powder, and salt.
• Add olive oil and stir until well combined.
• Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
• On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
• Divide dough into 10 balls.
• Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
• Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
• Freeze or eat right away!

WHOLE-WHEAT TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the tortillas, front and back, with olive oil. Season generously with adobo seasoning.
• Cut each tortilla round into 8 triangular wedges with kitchen scissors or a very sharp knife. Spray 2 or 3 baking sheets lightly with vegetable oil cooking spray. Evenly spread the tortilla chips in a single layer pm a large baking sheet. Bake, turning halfway through the cooking time, until crisp and golden brown, about 15 minutes. Serve warm or at room temperature.

FAT FREE WHOLE WHEAT TORTILLAS

Steps:

• 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.

WHOLE WHEAT TORTILLAS

Steps:

• Combine flour and salt in a large bowl. Stir in water and oil. Turn onto a floured surface and knead5-7 times. Divide dough into 8 balls. Roll out each portion on a lightly floured surface. Roll to about 7 inches.
• Spray a non-stick skillet lightly with cooking oil. Cook tortillas over medium heat for 1 minute on each side or until lightly browned.

ENCHILADAS (USING WHOLE WHEAT TORTILLAS)

Steps:

• Preheat Oven to 350 degrees.
• Mix all sauce ingredients together, simmer for 15 minutes.
• Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).
• Add black olives and mix all together.
• Pour 1/2 cup sauce in 9 X 13 pan.
• Dip one tortilla in sauce, put meat mixture and some cheese on tortilla. Roll tortilla and place seam side down in pan.
• I was able to get all 10 tortillas in my pan.
• Pour leftover sauce over all tortillas.
• Add some more grated cheese over all.
• Cover with foil and bake for 40 minutes.
• Remove from oven, let sit for 2 minutes and Enjoy!

MEXICAN WHOLE WHEAT FLOUR TORTILLAS

Steps:

• In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
• Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
• Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

WHOLE WHEAT TORTILLAS

Steps:

• Mix flour, salt, and baking powder with your hand.
• Work oil into the flour mixture until crumbly (I use my hands, it's more fun!).
• Add warm water and let rest 5 minutes.
• Take a small portion and pat it in a ball. Roll flat like pie crust on a cutting board.
• On a VERY hot pan, cook until bubbles form. Flip and cook until raised bubbles are dark brown. These will cook very fast. It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning!
• Note: Yield depends on the size you make your tortillas.

SOFT 100% WHOLE WHEAT TORTILLAS

Steps:

• Weigh flour and put in food processor.
• Add potato flour, salt and baking powder. Process to mix.
• Start processor, and add oil and most of the water while running. (It will not have formed a ball yet.) Stop the machine and check the consistency of the dough by pressing some dough between your fingers. Add additional water JUST until a SOFT dough forms. Do not 'knead' the dough yet.
• Let dough rest for 10-20 minutes in the processor. This step allows the whole wheat to absorb the water. Check consistency again. Add flour or water to adjust, briefly processing to mix. When all is right, let the processor knead the dough for 10-15 seconds.
• Let dough rest in the processor for 10-60 minutes.
• Preheat a regular large skillet to medium heat.
• While it is heating, divide dough into 8 pieces (more or less pieces, depending on how large you wish to make them). Cover the pieces until you roll them out.
• Have some flour ready to sprinkle on your rolling surface. Use enough flour to keep the dough from sticking, and roll gently. If your dough is soft, you shouldn't have to worry about adding so much flour that they get dry. Flip the tortilla a few times while rolling.
• Test the skillet. Water should skitter across it, but watch that it is not TOO hot! Tortillas taste best when they are only lightly brown in a few spots. Cradle the tortilla in your hands, palms up, and place the tortilla quickly on the skillet. Gently arrange the tortilla so that it is flat. Until you are experienced, you might not want to try rolling and cooking at the same time!
• After a minute or two, there should be some small air bubbles appearing. Peek on the underside. It should just be light brown in spots. With a large spatula, turn the tortilla.
• The second side takes less time than the first, so stick around. Take a clean dishcloth and press lightly all around the tortilla, encouraging the formation of air pockets that lighten the tortilla.
• Place the tortilla on a platter and cover with a paper towel and then plastic wrap. When the second tortilla is done, place it on top of the first and cover again. After this I start turning the stack -- flip the stack so the last tortilla done is on the bottom. This keeps them soft.
• When they are cooler, you can separate them and put in a plastic bag in the fridge.