I think one of the hardest things about trying to eat healthier is figuring out which things are secretly not all that great for you. Some things are obvious, namely all the good stuff! Junk food and dessert. 🙂
Some things, however, you’d never guess were really just calorie sinks with no redeeming qualities whatsoever. For me, flour tortillas were one of those things. I couldn’t believe how many calories were actually in those things! Add that to the fact that I don’t know what half the ingredients listed on the package are, and they quickly became something I probably shouldn’t eat. Which was horrible. I love tacos. I mean, who doesn’t, but seriously, they are one of the few things I could eat weekly and be ok with. I tried making taco salad, which is good, but it’s just not the same. I also discovered that I absolutely hate corn tortillas.
Finally it occurred to me that Pinterest has recipes for literally everything, so I went looking. The initial results were not promising. Seems you can’t make tortillas without a good bit of fat. Eventually I came to the conclusion that a little healthier was going to have to be good enough. 🙂
With that in mind I picked the recipe that sounded the most promising with the least amount of fat and traded out half of the all purpose flour for white whole wheat. The end result is healthier than store bought, and you know exactly what’s in them. 🙂
They’re also relatively easy to make, though you’ll have to plan ahead as the dough has to sit for half an hour once it’s all mixed up. All you’ll need is a bowl, a fork, and a clean surface for kneading.
I made a mini batch this time, as I only needed enough for two people. The recipe as written will make 12 6-7 inch tortillas.
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 3 Tbsp shortening
- 3/4 cup water
- In a small bowl, mix together both flours, salt and baking powder.
- Using a fork, mix in the shortening thoroughly. Mixture should resemble coarse crumbs.
- Make a well in the center and add the water. Slowly mix dry ingredients into wet until dough starts to form. You may need to use your hands to get it all mixed together.
- Turn the dough out onto a floured surface and knead several times, then place back in bowl and cover. Let dough sit for 30 minutes.
- Divide dough evenly into 12 portions, and roll each portion into a small ball. Roll out each portion on a lightly floured surface into a 6 to 7 inch circle. They may seem thin, but they will puff up a bit when cooking.
- Heat a skillet over medium low heat and spray with nonstick spray. Cook on one side until it starts to puff up and show bubbles, then flip. 1 to 2 minutes per side.
- Place finished tortillas on a plate under a towel to keep warm while you finish cooking them. Serve warm.