Welcome back to the continuation of Firefighter February!
I have a number of flaws, one of which rears its ugly head whenever these are in the house…
…selfishness. I DO NOT like to share my food.
My husband and I both go crazy for these!….so much so that when I make them, I hide them in a vegetable drawer in our fridge (he never looks there), so that I can have them all to myself! Teehee….
Though these aren’t gluten-free, they are packed full of nutrition from the whole wheat flour and flax seeds, and they can easily be made vegan by employing coconut and/or olive oil with almond milk.
Soft and bendable whole grain tortillas that pack an extra nutritional punch with added flax seeds!
- 1 c. whole wheat flour
- 1 c. unbleached all-purpose flour
- 1/4 t. baking powder
- 1 t. sea salt
- 2 T. flax seeds
- 3 T. butter coconut oil, or olive oil (any combination; I like 1 T. butter, 2 T. olive oil)
- 3/4-1 c. almond milk or milk of choice, warmed
- Mix the flours, baking powder, flax seeds, and salt in a large bowl.
- Cut in the butter/oil (the flour mix should resemble pebbles).
- Beginning with 3/4 cup, pour the warm milk into the center of the flour mix, and stir the batter until well combined.
- Add more milk if needed to create a not too sticky, not too dry dough.
- Knead the dough a bit, and form a large ball.
- Divide the large ball into 8 small balls.
- Place the balls onto a plate, and cover the plate with a dish towel.
- Let the dough rest for 30 minutes.
- Heat a non-stick skillet over medium high heat.
- Flour a surface, and roll out each ball one at a time. Use flour as needed to keep the dough from sticking to either the rolling-pin or the table.
- Place the rolled out tortilla into the hot skillet.
- Let cook about 1-2 minutes. You may see bubbles form, depending on how thick your tortillas are.
- Flip and cook for another minute.
- Transfer the tortillas to a container of some sort that you can cover. This is important, as the tortillas soften during this time. I usually put mine in a large Tupperware with a fitted lid.
- Repeat this process with the remaining 7 balls.
- These can be enjoyed immediately or stored in a plastic Ziploc bag for future consumption. It is important to close the bag, otherwise air will get in, and the tortillas will become hard.
The nutrition facts are based on using 1 tablespoon of butter and 1 tablespoon of olive oil, and 1 cup of unsweetened almond milk. Weight Watchers points (new system): 4
Note: These can work with all whole wheat flour, but they are not quite as soft and pliable. I would recommend subtracting 2 tablespoons from the 2 cup total if you choose to try them this way.
I like to make cheese crisps with Muenster cheese, or fill them with any of the following combinations:
- scrambled eggs, scallions, spinach, Swiss cheese
- caramelized red onions, arugula, goat cheese
- chicken, a sautéed mix of red and green bell peppers and onions, cheddar cheese, tomatoes, cilantro, greek yogurt (my faux sour cream :-))
- my Skinny Refried Beans, brown rice, Muenster cheese, chard, greek yogurt
…the combinations are endless.
The moral of this story is…get a fridge with a lock because you WON’T want to share these.
What’s your favorite way to enjoy tortillas?