Giant Low-Calorie Oil-Free Tortillas (12-inch+)

Ingredients

• 480 grams All-purpose flour (About 4 cups; use a kitchen scale for best results)
• 9 grams Salt (About 1.5 teaspoons; regular table salt or sea salt)
• 250 grams Water (About 1 cup; plus extra as needed for kneading)

Instructions

1. Heat Water

   Pour about 2 cups of water into a pot and heat on high until steaming (not boiling). Alternatively, microwave water until very hot.

   Time: PT3M

   Temperature: High heat

2. Mix Dry Ingredients

   Weigh 480g (about 4 cups) all-purpose flour and 9g (1.5 tsp) salt into a mixing bowl. Whisk to combine.

   Time: PT2M

3. Add Water and Form Rough Dough

   Pour 250g (about 1 cup) of the hot water into the flour mixture. Mix with a spoon or spatula until a shaggy dough forms.

   Time: PT3M

4. Knead Dough

   Switch to using your hands to knead the dough in the bowl, incorporating any dry flour. Once mostly combined, transfer to a clean counter and knead for 5–8 minutes until smooth and elastic. If dough feels chalky or cracks don't seal, add a splash of hot water and continue kneading.

   Time: PT8M

5. Divide and Rest Dough

   Split dough into two equal logs (about 365g each). Wrap each log in plastic wrap or place in a plastic bag to prevent drying. Let rest at room temperature for at least 10 minutes (or refrigerate up to 3 days).

   Time: PT10M

   Temperature: Room temperature

6. Portion Dough

   Unwrap dough logs and cut into 6 equal pieces (about 120g each). Use a dough scraper, butter knife, or your hands. Keep unused pieces covered to prevent drying.

   Time: PT3M

7. Roll Out Tortillas

   Working one piece at a time (keep others covered), roll dough into a ball, then flatten and roll out with a rolling pin on a clean, unfloured surface. Roll as thin and wide as possible—aim for 12-inch diameter. Repeat for all pieces.

   Time: PT12M

8. Preheat Pan

   Place a large nonstick skillet over high heat. Allow to preheat fully before cooking tortillas.

   Time: PT2M

   Temperature: High heat

9. Cook Tortillas

   Place rolled dough into hot pan. Cook for about 30 seconds, until brown spots appear and bubbles form. Flip with spatula; cook another 30–45 seconds. Flip again if needed for even browning. Remove when both sides have brown spots and tortilla is cooked through but still soft.

   Time: PT10M

   Temperature: High heat

10. Steam and Stack Tortillas

    Immediately sandwich cooked tortilla between two large plates (or cover with a doubled damp paper towel) to trap steam. Repeat cooking and stacking for all tortillas.

    Time: PT5M

11. Cool and Store

    Let tortillas cool completely in their steam stack before using or storing. Store in an airtight bag or wrap.

    Time: PT2M

12. Cleanup

    Wash mixing bowl, utensils, rolling pin, pan, plates, and wipe down counter. Dough residue can be sticky—soak items if needed.

    Time: PT15M

Nutrition Facts

Calories

290

Protein

7g

Carbohydrates

60g

Fat

0g

Fiber

2g