Best 2 Flour Tortillas Sodium Free Low Sodium Opt Recipes

LOW SODIUM FLOUR TORTILLAS

Steps:

• Place water and oil in bread pan, then flour and no sodium baking powder along with optional seasoning. Place on Dough Only cycle and let your machine cycle go about 3/4 until kneading is finished. It does not need a rise time.
• Combine flour and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
• Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
• Place dough ball on a lightly floured work surface. Divide into 10 equal portions. Form each piece into a ball and flatten with the palm of your hand and sprinkle with flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes.
• After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, roll from center out. Keep work surface and rolling pin lightly floured. Don't stack uncooked tortillas on top of each other or they will stick together. I roll when one is cooking but you need to be quick.
• When the pan is hot, place one rolled dough circle into the pan and allow to cook about 45 seconds or until the bottom surface has a few light brown spots and the top surface is bubbly. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. Increase or decrease pan heat so total cooking time is just over 1 minute.
• Remove from pan with tongs and stack on cloth covered plate to keep the tortillas soft.
• Store in an airtight container or Ziploc bag and refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a Ziploc bag and plce in the freezer.

THICK-STYLE FLOUR TORTILLAS

Steps:

• Mix flour, baking powder, and salt together in a large bowl.
• Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
• Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
• Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
• Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.