Lowfat Tortillas
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by: Maria Ortiz
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3 cu. flour (unbleached)
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. margarine (lowfat)
about 1 1/4 cups warm water
Mix flour, baking powder, and salt in a large bowl. Add the margarine, and cut it in or mix it in with hands. Start adding the warm water, mixing as you go. You may not need all of it. Just add water until your dough is soft and not sticky.
Knead the dough for a few minutes.
Pull off pieces and roll into small balls. You should get about a dozen balls. Set them aside and cover them with a towel for about ten minutes to rest.
Heat an iron skillet, set between medium and high heat.
Dust your work surface with flour, dust each ball as you place it on the surface, and roll each tortilla out flat using a rolling pin. Go from the center up to the top, then from the top and roll down. I usually flip them over and roll them again, giving them a quarter turn so now I am rolling what was left to right. The tortillas should be thin.
Place tortilla on the heated iron skillet. It will cook very fast. Flip it over after a few seconds. You should have a white tortilla with lots of brown specks. (If the specks are blackish, you left it too long or the fire is too hot ... if no specks or only a very few, you need to leave it longer or turn the fire up.) Cook both sides, then remove.
You can use a tortilla warmer to keep them warm and soft, or we usually just place them on a dish at the back of the stove if the stove is warm, covering them with the towel, until we are ready to eat.
These tortillas can be used in burritos, wraps, fried as desserts, enchiladas, quesadillas, fajitas, or anything else you would use a flour tortilla for.
About the Author
I have lots of Mexican recipes I hope to share ... I love to cook an I love spicy food!
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