Ingredients
2 cups flour (all-purpose
or 1 1/2 cup all purpose flour and 1/2 cup whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil (or shortening)
1/2 cup water (warm
105 to 110 °F)
Steps
Wash hands with soap and water.
In a large bowl, combine flour, baking powder, and salt.
Add oil and mix until crumbly.
Start with 1/2 cup of water and add 1 tablespoon at a time until mixture forms a loose crumbly ball.
Turn onto a lightly floured surface; knead 6 to 8 times or until smooth.
Divide into 10 balls. Roll each piece into an 8 inch circle.
Heat a 12 inch dry skillet over medium-high heat. Place one tortilla at a time into skillet and cook until light brown spots appear on bottom. Turn over and cook on other side until lightly browned.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 115 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 166 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 31 mg |
| Iron | 1 mg |
| Potassium | 27 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Flour Tortillas. Recipe source: Montana State University Extension Service Nutrition Education Programs. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.