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Low Fat Homemade Flour Tortillas

I’ve always wanted to try my hand at making flour tortillas from scratch. It’s quite surprising how few ingredients there are and how easy they are to make. It’s a little time consuming, but well worth the extra effort. Nice to know you can actually make homemade flour tortillas without having to run off to the store either! Here’s a step by step guide for you.

Tortillas are a flatbread, or unleavened bread, meaning there’s no yeast. So there’s nothing to be afraid of, these are very easy.

I used a combination of wheat and white flour. You can use all white flour if you prefer, just substitute exact amounts. A neighbor of mine ground the wheat flour herself and gave it to me, so this was the perfect opportunity for me to try it out.

There are quite a few recipes out there for flour tortillas. The general consensus is that you will need flour, some water and a fat. Some add salt and either baking soda or powder. I developed mine by looking at probably 15 different recipes and combining all of these ingredients and lowering the fat content considerably. Many recipes include either lard or shortening, but then I read on several that vegetable oil can be substituted without a problem. I also ran across a couple that used considerably less oil and more water. So that’s what I did. Instead of moistening the dough with a lot of fat and some water, I used a lot of water and a small portion of fat.

The results are great, perfect for wrapping around some tuna salad for lunch or warming it to have with tacos. Keep in mind though, lowering the fat also lowers the flavor since fat does add flavor to your final product. my oldest son commented last night when we had tacos “these are good but they have no flavor”. This coming from someone who is used to eating full-white flour store bought tortillas. So if you prefer, you can up the fat a little and lower the water, totally up to you. For us though, these are a great way to enjoy tacos and sandwiches with a lot less fat and a little more grain.

Oh, one last note. When you get to the part where you roll the dough balls in your hand, follow my tip about running one of your hands under the faucet first. Get your hand wet, shake off the excess water, then roll the ball between your two palms. This adds just enough liquid to keep the dough moist which will result in an easy to roll out dough. Be sure to keep the dough covered so that it doesn’t dry out.

Full printable recipe instructions are below.

After forming the dough, divide it into 18 equal pieces. Roll each piece into a ball and place on cookie sheet, not touching each other, and cover with a towel.

Remove one dough ball from under the towel and place on the floured counter. Press gently with your hand then use floured rolling pin to roll into a circle.

Tortilla will be very thin.

Repeat this process until cookie sheet has a single layer of tortillas (about three), then place another layer of foil on top and continue the process until all 18 tortillas are rolled out.

Cook, one at a time, for about 30 seconds per side.

After the first 15 seconds you will see bubbles begin to form.

Place cooked tortillas on a foiled lined baking sheet in the same fashion as when you rolled them out.

Low Fat Homemade Flour Tortillas

Rating: 51

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: 18 tortillas

Serving Size: 1 tortilla

Calories per serving: 109.6

Fat per serving: 1.9 g

Ingredients

  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons canola oil
  • 1 – 1 1/4 cups warm water

Instructions

  1. Whisk the two flours, salt and baking powder together in a large shallow bowl. Add canola oil and 1 cup of the water and mix to form a dough. Add enough additional water until the dough comes together. Knead 10-15 times then let the dough rest, covered with a towel for five minutes.
  2. Divide the dough into 18 equal pieces. Run your hand under a running faucet and shake off the excess water. Wetting your hand will keep the dough moist as you roll. Roll each piece into a ball and place on cookie sheet, not touching each other, and cover with a towel. Allow dough to rest five minutes.
  3. Line a cookie sheet with foil.
  4. Keep the dough balls covered with the towel as you work. Sprinkle counter with flour and keep rolling pin floured as well. Remove one dough ball from under the towel and place on the floured counter. Press gently with your hand then use floured rolling pin to roll into a circle.
  5. Roll dough, flip it, roll it, flip it, and roll again until circle is about 7-8″ in diameter. Tortilla will be very thin. Place tortilla on foil lined cookie sheet.
  6. Repeat this process until cookie sheet has a single layer of tortillas (about three), then place another layer of foil on top and continue the process until all 18 tortillas are rolled out.
  7. Preheat a large skillet over medium-high heat. Place tortilla in preheated pan and cook, one at a time, for about 30 seconds per side.
  8. After the first 15 seconds you will see bubbles begin to form.
  9. Place cooked tortillas on a foiled lined baking sheet in the same fashion as when you rolled them out.
  10. Use tortillas immediately or allow them to cool completely, then store in a plastic zipper storage bag in the refrigerator for up to one week. To reheat, remove from zipper bag and place in a dry skillet over medium-high heat. Heat one side, then flip and heat the other, just enough to heat through.

Notes from Amanda

Calories 109.6 Total Fat 1.9 g Saturated Fat 0.2 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 1.0 g Cholesterol 0.0 mg Sodium 235.0 mg Potassium 15.0 mg Total Carbohydrate 20.5 g Dietary Fiber 2.0 g Sugars 0.0 g Protein 3.2 g

http://amandascookin.com/2011/06/low-fat-homemade-flour-tortillas.html
Me

40 Responses to Low Fat Homemade Flour Tortillas

  1. 1
    Tiffiny Felix says:

    Gorgeous! So, several years ago I tried making flour tortillas. They looked good but they were a little crisp (hard?); they weren't soft, like you couldn't have wrapped them around anything. Did you have this issue? Maybe I cooked them to long? I'd love to try again…

  2. 2
    Amanda says:

    Tiffiny – I think part of it is that the dough will dry out quickly. You have to keep the dough covered until you are ready to work with them. And yes, I'm guessing that you might have cooked them too long. They only need about 30 seconds per side ove medium high heat. :)

  3. 3
    Katrina says:

    Okay, I'm sold, especially with the lower fat and whole wheat flour. They look great!

  4. 4
    Katrina says:

    I just "discovered" this post on SU.

  5. 5
    Whitney & McKayla says:

    I grew up in a Hispanic family and LOVE homemade tortillas. Of course, my grandmother was still making her's the more traditional way by using lard or bacon grease. With some experimenting, I've found that you can lessen the fat, but also, try using a mixture of butter flavored Crisco and some vegetable/canola oil to equal the full amount of the fat. So, using your recipe a Tbsp. of both Crisco and oil. This would help boost the flavor while still cutting out a lot of un-needed fats.

  6. 6
    Amanda says:

    Thank you Katrina!

    Whitney – thank you for those tips :) :) I usually have butter flavored crisco on hand so I may just try that. I actually like the idea of the bacon grease too, just a little bit ;)

  7. 7
    Frieda Loves Bread says:

    Great post! Love having a low fat version in my files…

    Regarding Tiffiny's question ~ I put my hot tortillas warm in a terry kitchen towel. The heat softens them right up. Learned this tip while cooking corn tortillas, which are crisp when cooked, but soften right up in the kitchen towel or tortilla warmer (http://tinyurl.com/442blpb)

  8. 8
    Glenda says:

    These look great! I wonder if some herbs or seasonings might give the little punch of flavor your son was looking for?

  9. 9
    SnoWhite says:

    We make our own tortillas too — they freeze wonderfully and are perfect for quick dinners! Thanks for sharing your version.

  10. 10
    Sharon at Momof6 says:

    I have never tried making homemade tortillas before- but this recipe is inspiring me to try! I plan to feature a picture and a link to this on my Sunday (6/5) Links to Love post over at http://www.momof6.com.
    Warmly,
    Sharon

  11. 11
    Katherine says:

    I love this! I can't wait to try making my own tortillas. Thanks for the clear, step-by-step instructions. I will be trying this soon!

  12. 12
    Monica says:

    I am so excited about this recipe. We eat a lot of flour tortillas. Time to make my own. And a healthy recipe to boot. Thank you!

  13. 13
    Leslie says:

    I have never thought to make my own.They look perfect!
    Oh and if you previously subscribed to my blog in a rss reader, my blog feed has changed, you might want to re-subscribe if you have not been getting my feeds

  14. 14
    Sue says:

    OK, I'm ready to try these. They look great and authentic! My Mexican grandma made them often and did use lard. She used lard in her beans too. She also ate butter and drank whole milk, but lived into her 90's:) I hope I have some of those genes.

  15. 15
    Anonymous says:

    I used to live in India, where they eat chapattis, which are the same. I have been making them for 10 years since I left. My recipe is the same without the baking powder. You have to have a hot pan to keep them from drying out while you cook them. I roll them out as I cook, while one is in the pan, I'm rolling the next one out. To get them to roll out as a circle, I pinch off the dough, shape into a snake then roll the snake into a snail and pinch the end closed. And like a previous write wrote keep them in a towel or paper towels to keep soft. Enjoy, they are worth the effort.

  16. 16
    donna says:

    Chapathis are low fat food.Its verry healdhey food to our body.So, thanks for sharing this post.
    __________
    Donna.
    Online Recipes
    http://sweetfry.com

  17. 17
    Megaspice says:

    Dear Amanda,
    I am from India. Your Low Fat Homemade Flour Tortillas are actually the Chapatti/ Roti/Phulka as we call it in India. This what we eat daily with veggies or curry.
    Our recipe similar to yours minus the all purpose flour and baking powder. You can also use multi grain flour to make it more nutritious.
    The warm water used to knead the flour will make the chapatti's remain softer for longer time.

    Cheers,
    Megha

  18. 18
    Avanika [YumsiliciousBakes] says:

    These look awesome Amanda. But as a few have pointed out, these are what we call chappatis/roti bread in india, the most common bread, naan is actually something we only eat at restaurants. It's this roti that we eat with all Indian preparations!

  19. 19
    Anonymous says:

    Does anyone know what the calorie count is and fat count? I mean these beat rice cakes any time. I guess If I made them thin enough. cut the calories!! Has anyone tried Olive Oil that would add flavor Thanks for the recipe!! I wish I had good torts here in Spain!!

  20. 20
    Amanda says:

    I'm sorry I don't have the cal/fat count on these. I hope you try them!

  21. 21

    [...] lard, neither of which I have access to, so I broke one of my personal cardinal rules and visited a low-fat recipe page. I happen to be a big fan of things made with a reasonable amount of butter and olive oil. This [...]

  22. 22
    Deb says:

    I made this last night and boy was it easy! The only thing I didn’t like was that it made 18 “small” tortillas. I just couldn’t get them to roll out any bigger than 5-6″. So I just doubled them up and made bigger ones. I made sandwiches with them by just making them like a “taco” and not trying to “roll” anything up. YUM!!! It is time consuming but if I got ahold of a tortilla press, it may speed things up a bit? Thanks for the recipe!!!

    • 22.1
      Amanda Formaro says:

      Glad they turned out for you! Not sure why you ended up with less that I did, but I do know you have to roll them pretty thin :)

  23. 23
    SteveofCa says:

    This sounds so good, funny thing is that I bought a press years ago and have yet to use it. No excuses now that I have a real easy recipe. Now if anyone could help me with one thing, how to cook lengua. I have tried cooking in the oven like a roast and I have boiled the lengua, however the meat comes out mushy. I have tried increasing/decreasing cooking times… No luck. I would really like to bbq or smoke a lengua… Any help is greatly appreciated!

    • 23.1
      Amanda Formaro says:

      I’m afraid i can’t help you with lengua, I have never made that, let alone heard of it. Have you tried googling for recipes and tips?

      • steveofca says:

        Amanda…

        Yes, i have googled lengua (cow tongue). And i have cooked it probably 10 to 15 times, but im doing something wrong so i thought i would try asking on chat rooms and boards. It doesn’t turn out bad, im just trying to improve on my techniques. Im also wanting to try smoking or bbq’ing the lengua… I need to find an old school, Mexican cook, or solemnes great grandma willing ROM,share family recipe secrets ..

        Any help is appreciated.
        Sincerely,
        SteveofCaataoldotcom

  24. 24

    [...] bloggers do flour tortillas: Low Fat Flour Tortillas, Amanda’s Cooking Homemade Tortillas, Confections of a Foodie Bride DIY Flour Tortillas, [...]

  25. 25
    chipper says:

    It is much easier to make them by hand rather than rolling them out, also much quicker.

  26. 26
    Deborah says:

    I just tried these, and so far they’ve turned out great! I’m waiting to see if they’ll end up hard by tomorrow or if I got it right :)

    Any tips on how to roll them into actual circles? Mine always end up odd shaped!

  27. 27
    C says:

    I substituted chickpea flour instead of wheat flour – great wrap!!

    Some people us cut-outs for a circle – like a lid.

    • 27.1
      Nena says:

      Oh, I am so glad you posted your experience with chickpea flour. I use whole yellow pea flour a lot and had thought of using it. Since I also use chickpea flour a lot, and actually often combine the two flours…I may just try that out. Did you end up with a soft tortilia? How did you roll it out with a lid? Just roll out as expressed in the recipe and use a lid afterwards to cut it out. Thanks again…

  28. 28
    pasquinel cobra says:

    Amanda I didn’t notice anywhere a mention of how many calories are in this item. Is it half of what store bought tortillas contain? Can you give me a fairly accurate idea of calorie count.

    • 28.1
      Amanda says:

      per tortilla:

      Calories 109.6
      Total Fat 1.9 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.5 g
      Monounsaturated Fat 1.0 g
      Cholesterol 0.0 mg
      Sodium 235.0 mg
      Potassium 15.0 mg
      Total Carbohydrate 20.5 g
      Dietary Fiber 2.0 g
      Sugars 0.0 g
      Protein 3.2 g

  29. 29

    [...] with either flour or corn tortillas. if you are feeling especially adventurous, you can make some lowfat homemade flour tortillas [...]

  30. 30
    Brittany Canchola says:

    Trying these tonight!I am in LOVE with my grandma’s homemade tortillas! She doesn’t use lard or any type of grease, but she does use white flour. Hers aren’t high in fat either but I still want to try to make this wheat version. I am also going to use olive oil in the mix!
    Thank you,
    ~Brittany

  31. 31
    Tina says:

    Hi, I’m going to try this with gluten free flour and olive oil. Thanks for the recipe.

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