After making my first batch of tortillas the other day, I decided to try another recipe. I chose a recipe that uses vegetable oil (and very little of it) instead of lard because, lets face it, there isn’t always room for lard in our lives. At least not mine.
I ate one right off the skillet and I wasn’t too impressed. The texture was more like a flat bread than the almost pie-crust-like, flaky texture of lard tortillas. I figured that I wouldn’t make them again… but then the low fat tortillas and I had a moment.
Fast forward to 3:30am New Years day when I stumble into the house after wishing the entire city of New Orleans a happy New Year. I had one thing on my mind and one thing only: EGG AND CHEESE QUESADILLAS!! I didn’t pay attention to which tortillas I grabbed out of the fridge because, honestly, at that point it didn’t matter. Well, I grabbed the low fat batch and I was very pleased. They were good. Very good, for being low fat. And that wasn’t just my celebratory state speaking. I’ve eaten them nearly every day since! I probably WILL make these again after all!
So, for all of you who can’t afford to have lard in your diet, here is a good substitute. (but to be fair, you really can’t compare the two… lard tortillas and non-lard tortillas are just two different beasts).
Flour Tortillas v.2.0 (low fat)
Flour Tortillas v.2.0 (low fat)
Servings 12Ingredients
- 1 cup whole wheat flour ($0.16)
- 1 cup all-purpose flour ($0.15)
- 1 tsp salt ($0.05)
- 1 1/2 tsp baking powder ($0.05)
- 2 tsp vegetable oil ($0.03)
- 3/4 cup warm water ($0.00)
Instructions
- In a large bowl, combine the flour, salt and baking powder. Stir until evenly combined.
- Combine the warm water and vegetable oil then begin adding to the flour mixture a little at a time. Stir and add water/oil until the dough comes together into one piece. You may need more or less water depending on the moisture content of your flour (I ended up added an extra 2 Tbsp).
- Knead the dough for about a minute. Shape into a ball and let rest, covered with a damp towel for about 10 minutes. Divide the dough into 12 pieces and shape each piece into a ball. Let rest for another 10 minutes.
- Roll each piece of dough out into a 6 inch circle about the thickness of a piece of poster board. Stack the tortillas, dusted with flour, until they are all rolled out.
- Heat a heavy bottomed skillet over medium heat. One at a time, cook the tortillas in the hot skillet until blistered and slightly golden on each side. Stack the tortillas on a plate covered with a dry towel to keep them soft and warm until all of the tortillas have cooked.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!The tortillas will stay good in the refrigerator (in an air tight container) for about a week.
Step By Step Photos
Combine the dry ingredients in a bowl and stir until evenly mixed.
Combine the oil with the warm water and then begin adding to the flour mixture. Stir in water until it forms one piece of dough (no dry bits left in the bowl). You may need more or less than 3/4 cups of water depending on the moisture content of your flour.
Knead the dough for about a minute then shape it into a ball. Allow the dough to rest for about 10 minutes.
Divide the dough into 12 pieces (for 6 inch tortillas).
Shape each piece into a ball and then let rest for another 10 minutes.
Roll each tortilla into a 6 inch circle. Dust each tortilla with flour and stack them until they are all rolled out.
Heat a heavy bottomed skillet over medium heat. Cook each tortilla in the hot, dry skillet until they are blistered and slightly golden on each side. Stack them on a plate, covered with a dry towel until all of the tortillas have finished cooking.
Keep the tortillas in an air tight container in the refrigerator for up to a week.
THANK YOU! These were fantastic and so easy to make. Letting the dough rest really is key because the first few were ok to roll out but the ones that had rested 20-30mins (covered) while I made the first ones really were pliable and I could roll them out thinner. I am so grateful for you recipes!
They tasted great however they were really hard to roll out. They wouldn’t stretch out and as soon as I lifted of the counter prior to placing in the pan they shrunk down. Any tips on what I’m doing wrong??? They just keep shrinking!
How long did you let the dough rest? It sounds like it needed more time. When the dough rests the gluten relaxes and you won’t get as much elasticity. :)
Would this recipe work with using only whole wheat flour?
Yep, you can just replace the whole wheat flour in the recipe for regular. :)
This was so easy and delicious. I made them with the EASY OVEN FAJITAS and it turned out absolutely amazing! This will be my go-to when having friends over.
I made these and they’re good. Beats paying $5.50 for 8 weight watchers wraps! I would suggest though, that instead of using dusting flour between the wraps as you’re rolling them out, to put a piece of wax paper or plastic wrap between them. I dusted them with flour but they stuck together pretty good despite that.
going to try these when i get back from classes late today! can anyone tell me an estimate of how many calories are in each tortilla?
These look awesome! definitely want to try! can you freeze them?
Yes, these should freeze very well. :)
I have made these tortillas countless times now and they are fantastic! They are so easy to make and I am always so happy to be able to enjoy healthy homemade tortillas sans preservatives. Thank you for another wonderful recipe, I absolutely adore your website!
Congratulations! You also learned out to make ‘roti/ chappati’ – the bread that is eaten everyday in Indian households. Naan and Tandoori roti are special occasion breads :)
Made this recipe but I subbed buckwheat flour instead of whole wheat flour. They came out soft, and super tasty and easy to roll up. The buckwheat flour added nice color and flavor.
Ack! This is the first budgetbytes recipe that I totally screwed up. I tried using all white flour because that’s all I had. I rolled them out into a 6 inch-ish circles and stacked them, but I guess I definitely didn’t use enough dusting flour because they all stuck together! I only got 1 tortilla out of it (the last one I rolled, which avoided the sticky pile). The dough pile was too rubbery to roll back out again so I just tossed it.
I don’t know if I’ll try this again. Everyone has that one thing that’s not worth the effort to make at home…tortillas might be that thing for me. I may just stick to breads and naan. My 1 tortilla was GOOD, though! :)
Love all your recipes. This is my food bible.
Awww, sorry to hear they all stuck! Although they were fun for me to make, I mostly still buy them. I’d make them at home again if I were really low on cash, but at the moment I’d rather spend $2 for a pack than the time to make them too. :)
I’ve made tortillas a couple times before and I do not have any whole wheat flour. Can I just use all purpose flour for the whole recipe?
You may need to adjust the liquid amount in the recipe slightly (ww flour absorbs more moisture than AP flour), but other than that it should work fine.
I know this is an old post, but when I make flatbread or tortillas, I always stack them between sheets of wax paper. You could probably use parchment paper as well.
what are the nutrition facts? I understand its low carb but I need calorie count! Thanks
I’m sorry to say that I don’t have the nutrition facts… and that this is definitely not low carb. :) It’s almost all flour.
Sophie..
I calculated (using coconut oil) the calorie count at approximately 75 calories per tortilla. White or whole wheat flour can be calculated at 400 calories per cup. Use http://www.caloriecount.com to find out the calories in everyday items.
Good luck!
Oooh, wish I’d seen this sooner. I’m doing a one-month Pantry Challenge but I broke down and bought tortillas (10 on SALE for $1.50!) so I could use my oodles of dried beans in various Mexican dishes. Still, with this recipe, I might be able to extend my Pantry Challenge even longer! Thanks!
My tortillas seem to be a bit too thin, what are some tips to make my tortillas thicker?
Just don’t roll them out quite as thin. :) It might take some practice.
Definitely going to give these ago soon! :) they sound amazing!
I love this bread! It is my go to bread for homemade enchiladas and my everyday bread. I make a batch and put the balls in the fridge and just roll one out when needed, it’s so fast. I have tried it with almond milk and it tastes equally delicious, however, the bread dries up quicker. So you could roll out as needed to keep them soft. Using the unsweetened almond milk cuts the calories and the fat. I prefer the coconut oil and it doesn’t add much for calories and the texture is perfect. Thanks so much for sharing!
Forgot to say that I used coconut oil! Yummy!
Can these be frozen?
Yep!
i just made these–they are tasty and easy. following the recipe exactly, i found they were nicely pliable for rolling out without much added flour. i could get them quite thin without breakage or stickage. :)
i cooked them on my cast-iron pancake griddle, that covers two burners of my gas range. i was able to alternate rolling and flipping, keeping both ends of the griddle working. no need to pile them raw before cooking!
i’ll definitely make these again, probably using olive oil for a bit sweeter flavor. very nice recipe!
big problem with this recipe: they’re all gone! :)
made them for dinner last night (black bean burritos–delish), then my husband had one rolled up with honey for dessert, then apparently he had some more for breakfast. because when i grabbed the bag thinking i’d have a scrambled egg burrito, there’s only one left! yes, we are two people, and there were 12 tortillas yesterday…
so, definitely making these again! just didn’t realize it would be today!
thanks again, beth, for the terrific blog.
just made another batch of these–even faster and easier this time. also, the olive oil was indeed an excellent addition. the flavor was richer, rounder, slightly sweeter. and the dough felt a bit more pliable too.
okay last time i’ll comment on these tortillas! i’ve been making them twice a week since i first tried this recipe, and i have a few (final) suggestions.
one, the olive oil is definitely a wonderful substitution. not only is the flavor much better, and the tortillas more deliciously fragrant, but they’re more pliable and the dough is easier to manage.
two, i’ve been following a suggestion above and using boiling water. excellent results! the dough comes together nicely, and the texture is much better than with room temp water.
three, beth, i hope you’ll revise your intro for this recipe. i almost didn’t try it, with all the provisos! it’s excellent, and i thank you again for such a delicious new standard at our house.
I’m so glad you’ve shared your tips! Seriously, you have made me want to try them again! :D
Hey..so I tried these Tortillas, love the taste but I wanted to turn it into the Enchilada recipe and they are simply too thick to roll? How thin do they need to be or are there any other tricks? I may make the dough thinner and do Tortilla “crepe” for the Enchilada.
I think you just need to play around with how thin you roll them out – there are no rules :) I bet just rolling them a little thinner next time will work. Also, it may help to microwave them for a few seconds covered in a slightly damp towel to make them more pliable for rolling. I hope that helps!
Thanks! I winged it today and just added water. I made “salty crepe” and they turned out thin. I have to compare the taste to see if it’s a good substitute. on to the enchiladas ;)
Serena – Unfortunately I’ve not cooked with any gluten free flours, so I don’t have any good suggestions for you :( Hopefully someone else will see your question and have an answer for you!
Do you have any suggestions for which type of gluten free flour to use?
I used coconut oil and they came out great. But I read the measurements wrong and used 2 tablespoons instead of 2 teaspoons but it was fine.
Angel – I’m not sure because I haven’t done any baking with coconut oil. They are both solid fats, though, so I would be inclined to think it would work.
Do you think I could use coconut oil in the place of lard?
JillRenae – Honestly, I’ve never tried that! If you give it a shot, please let us all know how it works out!
Can you refrigerate the dough before you roll them out and cook them and use the dough within a couple days?
Elle – these low fat tortillas won’t taste exactly like regular tortillas because they don’t have the yummy lard that regular tortillas have :P I don’t know what commercial low fat tortillas use in place of lard to make them taste the same, but its probably something that isn’t available to consumers.
I’ve tried this recipe twice, and for whatever reason I just can’t get it to taste like a tortilla.. it tastes good but it just doesn’t have the right texture…
I just made these, and I can’t believe how easy it was! Sayonara, store bought tortillas, hellooo cheap and healthy alternative.
Anon – They should freeze okay. You’ll probably want to lay some parchment or wax paper between each, though.
can you freeze this recipe well?
Well, you don’t *have* to, but the texture is better and thay’ll hold together better with half AP flour.
Can you use whole wheat flour for the entire recipe instead or do you HAVE to use all purpose flour as well? Will it make a difference?
Anon – you can freeze them after they’ve been cooked. But, make sure to wrap them very well and keep them air-tight because they will dry out.
At what point can you freeze these to store away? And how long do you think they would last in the freezer
I made these (small ones) to make homemade fish tacos for dinner. They worked really well, and were so easy! Thanks for the recipe!
Mel – you definitely want to cook them on both sides :) I hope they turn out delicious!!
This looks great! I want to be sure I’m right that we are NOT flipping these and heating them on both sides in the pan? Just heating them through from one side?
I’m in the mood to make these and the (not)fried beans so I can make some of the tortillas for lunches when I head back to school soon so I have quick lunches!
About to make this recipe. I calculated it and the Total calories for 1 Tortilla is 78, Fat .97g, Carbs 15.31g, Fiber 1.35g, Protein 2.4 g. This fits perfectly into my diet.
AHH! i just found your blog and i am SO EXCITED! all these recipes! all of them on the cheap! and all of them pretty healthy! you have saved me – i just moved in with my boyfriend and the task of cooking (almost) every night and keeping it healthy, easy, and affordable has been daunting. THANK YOU!
Deb – Yep, you can just replace the whole wheat flour in the recipe for regular. :)
Hi :),
Love your site. I was wondering if you have to use whole wheat flour. Could I just double the all purposed flour?
I just found your blog and I can honestly say, now that it’s 1:35am on a Wednesday night and I’ve spent the last 2 hours perusing your awesome recipes, that you are my new favorite person. LOL Seriously, I am really digging your blog, big time! And I am more of an art/craft blog kinda girl so to find me on a cooking blog….whoooo, big change. But a change I am so ready to embrace. I need to cook more, cook better foods and definitely need to do it on a budget so thank you so much!
Anyway, my take on tortillas, after living on the Mexican border of Texas for 10 years and as much as I love homemade and have a need to cut fat, the very best tortillas I’ve ever made (even better than with lard) were from packaged flour tortilla mix that you just add water, divide, roll out and dry fry. But hey, I’m willing to give these a try…who knows?
Thanks again.
Peace & Love,
~Barb~
Thanks, Beth! Your blog has inspired me to teach myself how to cook. :) Thanks for posting such great instructions.
Sarah
Sarah, it might just take practice and finding your own method but here is what I do: first I flatten it into a round disk with my fingers. Then, roll once, 1/4 turn, roll, 1/4 turn, roll etc. Just keep practicing :D
I just made these! They turned out well, but I had a hard time making them into circles. Any tips?
Thanks!
I actually made these tonight, and they were met with much happy munching!
I’m super impressed with both of these tortilla recipes — they look amazing! I’ll definitely try this sometime soon (though probably the one *with* lard.) Thanks!
I just tried the first recipe with the lard and so far so good. They seemed a bit dry at the “dough” stage, but I was happy that once i rolled them they stayed their shape. Definitely will try with vegetable oil. I know I always have that on hand. Thanks for posting the low fat version!