Tortillas, or wraps, have become something of a staple in many modern diets - they are tasty, versatile, and very convenient. While tortillas may have gotten an almost bad name because of their ingredients, some very healthy versions are out there. With this simple recipe, you can make some in your own kitchen!

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  • Preparation Time

    20 + 30 minutes

  • Cooking Time

    1½ minutes per tortilla, 12-24 minutes for 8-16 tortillas

  • Difficulty Rating

    2

  • Health Level

    5

  • Serves

    8-16

Total Shares 0

Ingredients

  1. 3 cups or 12 oz / 360 g SWG* flour
  2. ½ tsp. / 2½ salt or substitute
  3. ¼ tsp. / 1¼ g baking soda
  4. 3 Tbsp. / 45 ml olive oil
  5. ¾ cups / 180 ml water

*SWG = sprouted whole grain

Directions

  1. Place all the ingredients except the water to a large mixing bowl. Adding the water a little at a time, mix together with a wooden spoon or clean hands, for about 5 minutes.
  2. Move the dough to a lightly floured surface or a stand mixer, and knead or mix with a bread hook for 5-10 minutes. Let the dough rest on the counter for 15-30 minutes.
  3. Form 8-16 small balls.
  4. Heat an unoiled, dry skillet on high heat.
  5. While the skillet is heating, take a dough ball and stretch it while turning it in your hands, pulling it slightly at the edges. Once it starts to take a tortilla-like shape, you can start patting it. It’s best to use a little rice flour to keep the dough from sticking. Use a large flat skillet (not heated) to press down on the dough. Press or pat your tortilla dough until it is as thin as possible (about ⅛ inch or 3 mm).
  6. Place the tortilla in the heated skillet. Let cook for 1 minute, then flip. After you flip it, cook for a final 30 seconds. This final time, press the tortilla down with a spatula or other implement to make sure it cooks all the way through.
  7. After about 30 seconds, when the tortilla starts to show very slight brown spots, remove it fromheat and place in dish-cloth lined bowl or basket with a cover to keep warm.

Serving size: 1 mini-medium tortilla

Exchanges per Serving: 1-2 Carbs, 0 Protein, ½-1 Fat

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Comments 33

  1. Ossie-Sharon

    Hi, sloopygirl. Whole grain tortillas are best. If you have a selection, read the ingredients list to make sure there are no undesirable additives, such as palm oil, hydrogenated oils/fats, and/or mono-/di-glycerides. Examples of good ingredient lists include http://www.latortillafactory.com/product/sonoma-organic-tortillas-yellow-corn/, http://thebestofmindy.files.wordpress.com/2012/01/img_8200.jpg, or http://fresh-you.blogspot.co.il/2013/11/top-5-whole-foods-market-bargains.html.

  13. 360Steph

    SWG is sprouted whole grains like millet, barley, oat, spelt, rice, rye, buckwheat, etc. It is in the quick start guide near the front under breads. I found spelt flour in the bulk section at my local supermarket.

  26. boatybabe

    i made these and the tuned out to hard to roll my filling up in when they were cooked.
    Jublis, i rolled 8 balls, but they only stretched out to about 5 or 6″ across before they got to thin, this could be why mine went hard, cant imagine how small they would be if rolled into 18. i think i would only make about 5 balls next time to have them a decent size to actually wrap food in. will give it another try but then i will be looking to by them in future if they dont work out next time

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