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Healthy Homemade Tortillas

Tortillas are a staple in any southwestern dish.



Tiffany Rudd shares a few ways to make them healthier.
Homemade Corn Tortillas
2 cups masa harina
1 – 1 1/4 cups warm water (varies depending on humidity)
2 pieces of parchment paper

1. Combine the masa harina and water. Mix well until the water is absorbed evenly and the dough forms a ball. You are looking for a soft dough consistency; if it sticks to your hand, add more masa harina, if it is dry or crumbly add a little more water. Cover with a moist town to prevent the dough from drying out.



2. Preheat a griddle or skillet on medium heat.



3. Place a ball of dough about 1 1/2 inches in diameter between the pieces of parchment and then press using a tortilla press or a heavy dish to form a 6 inch round tortilla.



4. Open the press or remove the heavy dish. If the tortilla has an uneven edge, then the dough is too dry and you need to add a little water.



5. Carefully remove the parchment paper from both sides and place the tortilla on the preheated skillet. Cook for 45 seconds, flip and continue to cook for 1 minute or until golden brown spots form.



6. Flip one more time and cook for another 15 seconds, the tortilla should begin to puff. The cooking time is about 2 minutes total.



7. Repeat with all dough. Wrap cooked tortillas in a napkin or clean towel and serve fresh. Enjoy!
Homemade Whole Wheat Tortillas
2 1/2 cups whole wheat flour
1/2 cup olive oil
1 teaspoon salt
1 cup warm water
2 pieces of parchment paper

1. In a heavy-duty mixer, with a dough hook, mix together the flour, salt, and olive oil until crumbly, about 3-5 minutes. With the mixer running, gradually add the warm water and continue mixing until smooth.



2. Remove the dough and cut into 16 equal pieces. Roll each piece into a ball and slightly flatten each on a cookie sheet. Cover the sheet with plastic wrap and let rest for 15 minutes.



3. While the dough is resting, heat a 12-inch skillet over medium heat.



4. Place each ball between the two pieces of parchment paper and use a tortilla press or a heavy pan to form a 8-10 inch tortilla.



5. Carefully transfer the tortilla to the pan and cook for 30-45 seconds or until puffy. Flip and cook for another 30-45 seconds. The dough should have light brown spots, but still look slightly wet. You don’t want to overcook, or it will be crispy.



6. Eat fresh, refrigerate, or freeze.
Homemade Baked Tortilla Chips
4 homemade corn or whole wheat tortillas
1 tablespoon olive oil
Coarse sea salt

1. Preheat oven to 350 degrees F. Line the bottom of one or two baking sheets with foil or lightly coat with oil.



2. Very lightly brush or spray both sides of each tortilla with olive oil. Stack the tortillas in a pile and cut into 8 wedges. Arrange the wedges on the baking sheet in a single layer. Sprinkle with sea salt.



3. Bake in preheated oven for 8-12 minutes. Rotate the pans halfway through to avoid burning in hot spots. The chips are done when the edges are crisp and dry. They will still be slightly flexible in the middle, but will continue to crisp as they cool.



4. Remove the trays from the oven and let cool. Test a chip when they are mostly cooled and if it isn’t as crisp as you like, return the tray to the oven for 2-3 more minutes.



5. Store leftovers in an airtight plastic bag or container.
Homemade Baked Tortilla Strips
4 homemade corn or whole wheat tortillas
1 tablespoon olive oil
Coarse sea salt

1. Preheat oven to 350 degrees F. Line the bottom of one or two baking sheets with foil or lightly coat with oil.



2. Very lightly brush or spray both sides of each tortilla with olive oil. Stack the tortillas in a pile and cut in half and then into long 1/4 inch thick strips. Arrange the strips on the baking sheet in a single layer. Sprinkle with sea salt.



3. Bake in preheated oven for 5-8 minutes. Rotate the pans halfway through to avoid burning in hot spots. The strips are done when the edges are crisp and dry. They will still be slightly flexible in the middle, but will continue to crisp as they cool.



4. Remove the trays from the oven and let cool. Test a strip when they are mostly cooled and if it isn’t as crisp as you like, return the tray to the oven for 2-3 more minutes.



5. Enjoy over salads or soups. Store leftovers in an airtight plastic bag or container.



Visit feelgreatin8.com for more healthy recipes.

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