This tortilla recipe is a healthy, unleavened option that takes only minutes to make. Tortillas can be enjoyed instead of bread, perfect for dipping and making waist slimming veggie wraps.
Ingredients
2 cups whole wheat flour
2 cups white flour
1⅔ cup warmed almond milk
1.5-2 tsp sea or Himalayan salt
¼ cup whole wheat flour for kneading and rolling out tortillas
Optional
1.5-2 tbsp cooking oil that can withstand high heat without smoking
Instructions
add flours and salt into a food processor and start it
slowly add milk through top opening until dough is formed
dough should be moist but not too sticky
transfer dough to floured surface and knead for 20-30 seconds
divide dough into two parts
roll each into a log and divide into 7 equal parts each
dust and flaten each part into a disc
roll out with a rolling pin into a thin tortilla 8-9 in. in diameter
preheat a skillet on high heat
(if you want to avoid using any oil you can use a nonstick skillet--tortillas will still be great but a little dryer; otherwise you can use a cast iron skillet)
if using oil, use a couple of drops of it for each tortilla, evenly spreading it out on the skillet; alternatively you can drip oil on a plate and spread it over tortillas before placing them on the hot skillet
turn heat to medium-high (make sure it's not too low, otherwise tortillas will turn out too dry!)
fry 30 seconds on each side--tortillas should bubble up
then 10 more seconds on each side
repeat for all 14 tortillas
Recipe by Vegalicious at https://www.vega-licious.com/homemade-low-fat-whole-wheat-tortilla-recipe/