Giant Low-Calorie Oil-Free Tortillas (12-inch+)
Giant Low-Calorie Oil-Free Tortillas (12-inch+) is a medium American (health-conscious, meal prep) recipe that serves 6. 290 calories per serving.
Prep: 35 min | Cook: 20 min | Total: 1 hr 10 min
Cost: $1.25 total, $0.21 per serving
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
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
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
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
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
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
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
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
Preheat Pan
Place a large nonstick skillet over high heat. Allow to preheat fully before cooking tortillas.
Time: PT2M
Temperature: High heat
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
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
Cool and Store
Let tortillas cool completely in their steam stack before using or storing. Store in an airtight bag or wrap.
Time: PT2M
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
Dietary info: Vegan, Vegetarian, Oil-free, Nut-free, Low-fat, low-calorie, low-fat
Allergens: Gluten (wheat)
Ingredient Substitutions
- Instead of All-purpose flour: Bread flour (for chewier texture), Whole wheat flour (for more fiber, but less pliable)
Equipment Needed
- Mixing bowl
- Kitchen scale
- Whisk (optional)
- Dough scraper (optional)
- Plastic wrap or plastic bag
- Rolling pin
- Nonstick skillet or pan (12-inch+)
- Spatula
- Large plates (2, for steaming) (optional)
Critical Steps — Do Not Skip
- Knead dough until smooth and elastic for maximum strength.
- Rest dough to relax gluten for easier rolling.
- Roll dough as thin as possible for large, flexible tortillas.
- Cook on high heat for fast browning without drying.
- Steam tortillas immediately after cooking to keep them soft and pliable.
Chef Tips from the Video
- Weighing ingredients ensures consistent results.
- Resting dough is non-negotiable for easy rolling.
- Steam stacking is the secret to soft, flexible tortillas.
- No oil or extra flour needed for rolling—dough is just right as is.
- Great for meal prep—fill, wrap, and freeze for easy lunches.
Troubleshooting
Tortillas crack or break when folded.
Ensure you steam them immediately after cooking, and do not overcook. Store airtight to retain moisture.
Dough is too dry and cracks while kneading.
Add a splash of hot water and knead until smooth.
Tortillas stick to the counter while rolling.
Dough should be dry enough not to stick. If needed, very lightly dust with flour, but avoid excess.
Tortillas are too thick or uneven.
Roll out as thin as possible, letting dough rest if it resists stretching.
Tortillas are tough or chewy.
Do not overcook; high heat and short cooking time are key.
Storage
Refrigerator: Up to 5 days in an airtight bag or container.
Freezer: Up to 2 months, separated by parchment and sealed airtight.
Room temperature: Up to 24 hours, sealed airtight.
Make-Ahead Tips
- Dough can be rested in the fridge for up to 3 days before rolling and cooking.
- Cooked tortillas freeze well—thaw at room temperature or microwave in a damp towel.
Last updated: August 20, 2026
