Whole Wheat Tortillas - Recipe Contest Winner
Category: Bread | Serves: 16
Protein: 4 g
Carbs: 23 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 437 mg
Fiber: 2 g
Today's feature recipe is the winner of May's Creative Cook Contest! We hope you'll enjoy this as much as us. Congrats to Diet.com Member Tigersi!
2 cups whole wheat flour
2 cups white flour
1 tbsp salt
1/2 cup Trans Fat Free vegetable shortening (such as Crisco brand)
+/- 1.5 cups room temperature water
||With a pastry blender, combine dry ingredients and shortening in a large bowl.
||Once the mixture reaches a corn meal like consistency, slowly begin adding water. Continue adding water a little bit at a time until your dough reached a play dough like consistency.
||Knead dough on a floured surface and shape into a ball. Divide dough into 16 sections; cover with a towel and allow to rest for 10 minutes.
||Roll tortillas out on a floured surface until desired size and consistency.
||Cook tortillas one at a time in a dry frying pan over medium heat. Turn tortillas over when they begin to bubble.
||Cover cooked tortillas with a dish towel to keep warm while others are being cooked. Store leftover tortillas in a covered container in the refrigerator.