I have never had fresh tortillas before, and I wonder where they have been all my life? Chewy, savory, and with crispy edges, these tortillas make the perfect taco and quesadilla base. With these tortillas, you can enjoy your tortillas in a healthier way since they are low in sodium. The tortillas are made with only two ingredients: flour and water. What could be simpler? And they don’t have any added sodium! When combined with your favorite filling, which is usually seasoned, the lack of salt in tortillas will not be noticeable.
Making Flour Tortillas At Home
The tortillas in my kitchen are always stacked. I use them for taco nights, quesadillas, chip making, and more. When I want something comforting, my go-to is a tortilla with cheese, corn, and chili sauce. My friend asked me a few days earlier, “Can we have low-sodium tortillas?” I asked her why, and she showed me the nutritional label of the tortillas on my counter.
Then I realized that 8 tortillas from that brand have 200mg of sodium inside! I thought that was too much, so I decided to make tortillas without salt. Low and behold, the results are wonderful, and they taste even better than those tortillas from your local store.
Water, flour, and olive oil are the only ingredients you need to make tortillas at home. You can shape them however you want with a rolling pin or tortilla press. With a tortilla press, you’ll have these shaped and ready to fry in no time. Plus, you can use the tortilla press for other purposes as well.
When I need a tortilla press, I always recommend this one that is available on Amazon. I use it to press garlic, shape burger patties, crush walnuts, and make dumpling wrappers. You will combine water, flour, and olive oil to make tortillas. Form the dough into a ball and let it rest for 15 minutes.
In the meantime, you can divide the dough and shape it into small dough balls, roll them out, or press them with a tortilla press. Your tortillas are ready to be fried in a skillet and served with your favorite filling!
Do I Need To Add Baking Powder?
Several recipes suggest adding baking powder. I tested it, and it doesn’t significantly change the texture. You can add it if you want, only 1 tablespoon. It won’t harm, but won’t make a difference.
My Tips For Making Perfect Tortillas
-
In order for the tortillas to be soft enough, they need to be rolled out fairly thin. They should be about 6 inches in diameter and should appear translucent when held up to the light. Tough tortillas won’t work.
-
When you are rolling the tortillas, if your dough keeps coming back and shrinking, you just need to let it rest for another 15-20 minutes for the gluten to develop.
-
It works great with olive oil and butter. Coconut and peanut oil, however, will taste exactly like the tortillas. Always choose neutral-tasting fats.
-
This is the first tortilla you should make. If it is stiff, then you have cooked it too long or at way too high a temperature.
-
Once the tortillas have some nice bubbles on top and some brown spots on the underside, flip them and cook for another 15-20 seconds.
-
Stack your tortillas immediately after cooking and cover them with a towel or tortilla warmer. This will help the tortillas steam each other and become soft.
Low Sodium Tortillas
30 minutes for preparation
8 minutes for cooking
8 6-inch tortillas per serving
Ingredients
-
All-purpose flour, 2 cups
-
Water lukewarm, 34 cups
-
Olive oil, 14 cups
-
Filling (I used ground beef, cherry tomatoes, chopped parsley, and cheese)
Instructions
The dough will come together when flour, oil, and water are combined in a mixing bowl.
After transferring the dough to a floured kitchen counter, knead it for 10 minutes or until it becomes elastic.
The gluten will begin to develop after about 15 minutes of resting the dough.
You can divide the dough into 8 parts for larger tortillas, or 12 parts for smaller ones.
Make equal-sized circles out of the dough.
6. Cook the tortillas for 40 seconds on one side and then flip them and cook for another 20 seconds on the other side.
Cover tortillas with a clean kitchen cloth after stacking them.
Enjoy your tortillas as desired!
Pin it to Pinterest
Tortillas with low sodium
TORTILLAS: 8 6-INCHES
Preparation time: 30 minutes
Cooking time: 8 minutes
Time: 38 minutes
Without all the sodium, these tortillas are soft and crispy!
Reviews are not available
Create a printout
Ingredients
-
All-purpose flour, 2 cups
-
Water lukewarm, 34 cups
-
Olive oil, 14 cups
-
Filling (I used ground beef, cherry tomatoes, chopped parsley, and cheese)
Instructions
-
Mix flour, oil, and water in a mixing bowl. Stir until the dough comes together.
-
Knead the dough for 10 minutes or until elastic on a flour-dusted counter.
-
The gluten will develop more quickly if the dough rests for about 15 minutes.
-
For smaller tortillas, divide the dough into 12 parts.
-
Make equal-sized circles out of the dough.
-
In a skillet, cook the tortillas for 40 seconds, flip them, and cook for another 20 seconds.
-
Cover tortillas with a clean kitchen cloth after stacking them.
-
As desired, serve tortillas.