Soft flour tortillas
42 min · 11 g protein · 127 cals / serving
Thin, soft, bendy flour tortillas with toasty brown freckles, made in a dry skillet in a minute each. Greek yogurt and a spoonful of olive oil stand in for the lard, and they roll around a burrito or fold over a taco without cracking.
Ingredients
- 1 1/3 cups all-purpose flour, plus a little for rolling
- 1/2 cup vital wheat gluten
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup nonfat Greek yogurt
- 2 1/2 tbsp water, warm
- 1/2 tbsp olive oil, or melted butter
Steps
- Whisk the flour, wheat gluten, baking powder and salt in a bowl. Add the yogurt, warm water and oil, stir, then knead 3–4 minutes into a smooth, soft dough. Divide into 8 balls, cover and rest 30 minutes; the wheat gluten makes the dough springy, and resting is what lets them roll thin.
- On a lightly floured surface roll each ball into a round about 6 inch across. Leave them 5 minutes to relax, then roll each again into a thin round about 8 inch across, turning it a quarter-turn between rolls.
- Heat a dry cast-iron or heavy skillet over high heat until a drop of water skitters and vanishes. Cook each tortilla 30–45 seconds, until bubbles appear and the underside has light brown spots, then flip and cook 20–30 seconds more. Don't overcook, or they stiffen.
- Stack them in a clean tea towel as they come off the pan; the trapped steam keeps them soft and bendy.
Good to know
They came out stiff.
The pan was too cool, so they dried out before browning, or they stayed in too long. Higher heat and less time, and keep them wrapped while you cook the rest.
Can I use whole-wheat flour?
Swap up to half. The tortillas are a little nuttier and less stretchy; add a teaspoon more water if the dough feels stiff.
How do I store them?
In a bag at room temperature for 2 days, or frozen with baking paper between them. Reheat a few seconds a side in a hot dry pan.
Per
- Calories
- 221
- Protein
- (36%)
- 20 g
- Fat
- (10%)
- 2 g
- Carbohydrates
- (54%)
- 30 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 429 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1018 kcal goes into the pot and 510 g of ingredients comes out as about 460 g of food: 221 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.