Mix flour and salt, then add warm water.
Knead until a soft dough forms, adding more water or flour as needed.
Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
Divide dough into about 16 balls, about 1/2-inch in diameter each.
Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press.
If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 16|
|Calories from Fat: 10 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 85.9mg||2 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.4g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 103
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