February 10th, 2014 | Posted in Recipes
Ingredients for 8 tortillas:
2 ½ cups (11.82oz, 335g) fine corn flour
5 ¾ cups (46fl oz, 1362ml) water
½ tsp (0.11oz, 3g) sea salt
You will find a recipe for regular tortillas in this book, as well. The recipe here is for much lighter tortillas. I like to use these for wraps.
Prepare two mixing bowls, one for mixing the ingredients, and one for the prepared tortillas.
Use a clean damp kitchen towel to line the bowl that will hold the prepared tortillas.
Heat a large non-stick casserole, one with a lid.
Mix all the ingredients in a bowl. The dough will be soupy.
Use a medium-sized scoop to place a portion of the dough onto the bottom of the pan and cover.
When the edges start lifting up and you see long brown streaks, the tortilla is ready to flip. Use a wide flat wooden spatula for this purpose.
Lift the tortilla carefully and flip it to cook on the other side.
Let it cook until you see brown streaks. Do not overcook.
Lift the tortilla with the spatula and place in the bowl with the damp towel. Cover with the towel to keep it fresh.
Serve warm or cold depending on the filling of the wrap.
Amount per tortilla:
Calories 150 Fat Cal. 15 Total Fat 1.5g (2%DV)
Sat. Fat 0g (0%DV) Trans Fat 0g Cholest. 0mg (0%DV)
Sodium 150mg (6%DV) Total carb. 32g (11%DV) Fiber 3g (11%DV)
Sugars 1g Protein 4g Vitamin A (0%DV),
Vitamin C (0%DV) Calcium (8%DV) Iron (4%DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Note: The above recipe is from Beating Arthritis: Alternative Cooking written by Baker Dan, published by Baker Dan, LLC, © 2013.