Keto Tortillas Made With Whole Wheat Flour
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Recipe Overview
Overview
Making these Keto Tortillas is a delightful experience that combines simplicity with health benefits. The recipe starts with a blend of whole wheat flour and cornmeal, which not only adds a nutty flavor but also boosts the fiber content, making them a nutritious choice for any meal. The process is straightforward: sift the flours, mix in warm water and olive oil, and knead until the dough is soft and pliable.
One of the standout features of this recipe is its versatility. These tortillas can serve as a base for tacos, quesadillas, or even as a side for your favorite soup or chili. The addition of spinach not only enhances the color but also packs in extra nutrients, making these tortillas a great option for those following a vegetarian or vegan diet.
Cooking them in a hot skillet without oil allows for a quick and healthy preparation. Each tortilla takes just 30-60 seconds to cook, ensuring that you can whip up a batch in no time. The key is to keep them covered after cooking to maintain their softness, which is essential for a perfect wrap.
Overall, this recipe is not just about making tortillas; it’s about creating a delicious and healthy alternative to traditional options. Whether you’re looking to impress at a dinner party or simply want a quick meal, these Keto Tortillas are sure to be a hit.
Recipe Details
Steps & Tips
Tip: Immediately cover the lavash with a towel to keep it soft.
Sift 1 cup all-purpose flour (160 grams).
Sift 1 cup whole wheat flour (160 grams).
Add 1/2 teaspoon salt (3 grams).
Add 1 teaspoon baking powder (5 grams).
Add 3/4 cup warm water (175 milliliters).
Pour water into flour mixture.
Stir the dough.
Add 3 tablespoons olive oil (45 milliliters).
Knead the dough.
Tip: If the dough is sticky, add a tablespoon of flour.
Cover the dough with cling film and leave for 15 minutes.
Dust a work area with flour and shape the dough into a roll.
Divide dough into 8 pieces.
Form dough balls.
Cover the dough balls with cling film so they don't dry out.
Roll out the dough into a 22 centimeters (9 inch) circle.
Cut off excess dough using a plate.
Heat a skillet over medium heat and cook without oil.
Place one tortilla at a time in the skillet, cooking for about 30-45 seconds on each side, or until lightly browned.
While frying one flatbread, prepare the next one.
Tip: Make sure not to overdry the flatbread; it should not burn.
Sprinkle a little hot water on it and cover.
Tip: Sprinkle a little hot water on the tortilla and cover.
Repeat with the remaining tortillas.
Brush the last tortilla with water and leave them covered for 30 minutes.
Tip: Serve warm, or store in an airtight container in the refrigerator for up to 5 days.
Sift 2 cups cornmeal (320 g).
Add 2 tbsp olive oil (30 ml).
Add 1 cup warm water (250 ml).
Stir and knead a little.
Cover and put the bowl away for a while.
Cut 3 oz spinach (85 g) very finely.
Add the chopped spinach to the dough.
Mix well until the spinach is evenly distributed in the dough.
Tip: Add flour so that the dough is not sticky and continue to knead it.
Sprinkle the table with flour and place the dough.
Divide the corn-spinach dough into 8 portions.
Make a ball out of each piece.
Cover the dough so it doesn't dry out.
Roll out into an 8 inch (20 cm) diameter ball.
Heat a non-stick skillet over medium heat.
Tip: Cover hot bread immediately with a towel to keep it soft.
Cook and flip until brown spots appear.
Repeat the same steps for the remaining dough.
Sift 1 cup corn flour (160 g).
Add 4/5 cup hot water (200 ml).
Add 1 tsp salt (5 g).
Add 1 tsp sugar (5 g).
Stir to dissolve.
Add 3 tbsp olive oil (45 ml).
Knead the dough so that the oil is absorbed into the dough.
Cover the dough and let it rest for 15 minutes.
Roll the dough into a roll and divide it into 10 equal parts.
Roll up the balls.
Roll out the dough thinly to the size of your pan.
You can make a perfect round shape with a plate.
Heat up a skillet over medium heat.
Put in the raw tortilla and cook without oil.
While there is one tortilla in the pan, at that moment the next one is rolled out.
Cook for 30-60 seconds on each side until the tortilla is pliable and lightly browned.
Tip: Brush a hot tortilla with hot water and cover with a plastic bag and towel to make it soft.
Repeat the process for the rest of the dough.
Tip: The main thing is not to overdry the tortillas.
When the last tortilla is ready, brush it with water and cover for 30 minutes.
Tip: Add flour gradually; if the dough is too sticky, add 2 more tablespoons of flour.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Whole wheat flour is a good source of fiber, which can help to regulate digestion.
- •These tortillas can be used in a variety of dishes, from tacos to quesadillas.
- •Covering the tortillas with a towel keeps them soft after cooking.
- •The dough should be soft and not sticky to the hands for the best results.
