Low Sodium Whole Wheat Tortilla
Whip up a batch of healthy and delicious Low Sodium Whole Wheat Tortillas with this simple and wholesome recipe! Made with just four pantry staples—whole wheat flour, baking powder, olive oil, and warm water—these soft and flexible tortillas are free from added salt, making them a heart-smart alternative to store-bought versions. Perfect for everything from tacos and wraps to quesadillas and homemade burritos, these 100% whole-grain tortillas are ready in just 30 minutes, including a quick rest for the dough. With a light, nutty flavor and a tender texture, they’re easy to make on a skillet and versatile enough for any meal. Enjoy them fresh off the stove or store them for later—your homemade, low sodium bread alternative has never been easier or tastier!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Baking powder
- 2 tablespoons Olive oil
- 0.75 cups Warm water
Instructions
In a large mixing bowl, combine the whole wheat flour and baking powder. Stir well to ensure the baking powder is evenly distributed.
Add the olive oil to the flour mixture and use your fingers or a fork to evenly distribute it until the mixture resembles coarse crumbs.
Slowly pour in the warm water, a little at a time, while mixing with a spoon or your hands until the dough comes together into a ball.
Turn the dough onto a lightly floured surface and knead it for about 2-3 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour as needed.
Divide the dough into 8 equal portions and shape each piece into a ball. Cover with a clean kitchen towel and let rest for 10-15 minutes.
Preheat a dry skillet or griddle over medium heat.
On a lightly floured surface, roll out one dough ball at a time into a circle about 6 to 8 inches in diameter. Keep the unused dough balls covered to prevent them from drying out.
Carefully place the rolled-out dough onto the preheated skillet. Cook for 30-45 seconds or until bubbles form on the surface and the bottom develops light brown spots. Flip and cook the other side for another 30-45 seconds.
Remove the cooked tortilla from the skillet and place it in a clean kitchen towel to keep warm. Repeat with the remaining dough balls.
Serve immediately or store in an airtight container and refrigerate for up to 3 days. Reheat gently before serving if needed.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
