Low Sodium Whole Wheat Tortilla
Whip up a batch of soft and nutritious Low Sodium Whole Wheat Tortillas – a perfect homemade alternative to store-bought options. Made with just four simple ingredients – whole wheat flour, baking powder, olive oil, and warm water – these tortillas are a healthier choice, packed with whole grain goodness and free from excess sodium. With a quick prep time of only 15 minutes, this recipe is ideal for busy days or meal prepping. The dough is kneaded for a smooth, elastic texture and rolled out into perfectly pliable rounds, which cook up quickly in a dry skillet for a warm and slightly nutty flavor. Use them as a base for burritos, wraps, tacos, or as a side for soups and chili. These tortillas are easy to store and reheat, making them a versatile addition to your kitchen!
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Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Baking powder
- 2 tablespoons Olive oil
- 0.75 cups Warm water
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour and baking powder. Stir well to ensure the baking powder is evenly distributed.
Step 2
Add the olive oil to the flour mixture and use your fingers or a fork to evenly distribute it until the mixture resembles coarse crumbs.
Step 3
Slowly pour in the warm water, a little at a time, while mixing with a spoon or your hands until the dough comes together into a ball.
Step 4
Turn the dough onto a lightly floured surface and knead it for about 2-3 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour as needed.
Step 5
Divide the dough into 8 equal portions and shape each piece into a ball. Cover with a clean kitchen towel and let rest for 10-15 minutes.
Step 6
Preheat a dry skillet or griddle over medium heat.
Step 7
On a lightly floured surface, roll out one dough ball at a time into a circle about 6 to 8 inches in diameter. Keep the unused dough balls covered to prevent them from drying out.
Step 8
Carefully place the rolled-out dough onto the preheated skillet. Cook for 30-45 seconds or until bubbles form on the surface and the bottom develops light brown spots. Flip and cook the other side for another 30-45 seconds.
Step 9
Remove the cooked tortilla from the skillet and place it in a clean kitchen towel to keep warm. Repeat with the remaining dough balls.
Step 10
Serve immediately or store in an airtight container and refrigerate for up to 3 days. Reheat gently before serving if needed.
Nutrition Facts
| Serving size | (450.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1068.3 |
| Total Fat 32.4g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 237.0mg | 0% |
| Total Carbohydrate 175.1g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 1.2g | |
| Protein 32.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.3mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 972.3mg | 0% |
Source of Calories