Low Sodium Tortilla de Trigo (Wheat Flour Tortilla)
Soft, pliable, and packed with wholesome goodness, these Low Sodium Tortilla de Trigo (Wheat Flour Tortillas) are the perfect homemade solution for your next taco night or wrap creation. Crafted with a blend of all-purpose and whole wheat flour, these tortillas offer a healthier twist without compromising on flavor or texture. Made with just five simple ingredients and no added salt, they are ideal for anyone seeking low sodium options. Customize your tortillas with unsalted butter for a rich, traditional taste or opt for vegetable oil to make them entirely vegan. With a quick prep time of 15 minutes and an easy stovetop cooking method, these tortillas can be whipped up fresh, ensuring a soft, warm finish that beats store-bought alternatives. Enjoy them immediately or store them for later, making meal prep a breeze. Perfect for wraps, tacos, quesadillas, and more, these tortillas are a versatile must-have in your kitchen repertoire!
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Ingredients
- 240 grams All-purpose flour
- 120 grams Whole wheat flour
- 5 grams Baking powder
- 60 grams Unsalted butter (or neutral vegetable oil for a vegan option)
- 180 milliliters Warm water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and baking powder. Mix well to evenly distribute the dry ingredients.
Step 2
Add the unsalted butter (or vegetable oil) to the flour mixture. If using butter, use your hands or a pastry cutter to rub it into the flour until the mixture resembles coarse crumbs.
Step 3
Gradually pour in the warm water while stirring the mixture with a fork or your hands. Once the dough starts to come together, transfer it to a clean surface and knead for about 5 minutes until smooth and elastic.
Step 4
Divide the dough into 8 equal portions. Roll each piece into a ball and cover them with a damp cloth to prevent drying out. Let the dough rest for 15-20 minutes.
Step 5
Preheat a dry skillet or griddle over medium-high heat. While it heats, roll out one dough ball on a lightly floured surface to form a thin, round tortilla about 8-9 inches in diameter.
Step 6
Carefully place the tortilla on the hot skillet, cooking for about 30 seconds on the first side until small bubbles form. Flip the tortilla and cook for another 20-30 seconds until lightly golden. Repeat with the remaining dough balls.
Step 7
Stack the cooked tortillas on a plate covered with a clean kitchen towel to keep them soft and warm. Use immediately or store in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (607.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1722.7 |
| Total Fat 53.8g | 0% |
| Saturated Fat 32.1g | 0% |
| Cholesterol 132.9mg | 0% |
| Sodium 502.1mg | 0% |
| Total Carbohydrate 272.4g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 1.1g | |
| Protein 41.2g | 0% |
| Vitamin D 38.6IU | 0% |
| Calcium 86.5mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 756.1mg | 0% |
Source of Calories