Mysty PfefferLearning to make tortillas was the best time investment I ever made. When I’m really hungry and don’t have the patience to wait on a meal, I can grab a tortilla, fill it with spring greens, add a splash of onion powder, and drizzle some plain yogurt over it for a filling snack!
This good deal of yumminess is all I need to tide me over until supper is ready!
When I make these as part of my weekly routine, life just flows better.
There is also something about making my own bread that gives me a sense of satisfaction and accomplishment.
Although, this simple item provides consistent fulfillment, I know in my heart, it is temporary. Just as the appetite it fills is temporary.
True peace comes with knowing eternal contentment, something that is beyond a piece of bread, but not beyond Jesus.
After all, he is the bread of life.
It’s just as soothing to my soul as a tortilla is to my hungry belly.
Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Easy Tortillas –3 Ways
My favorite three recipes for tortillas are gluten free, spinach, and quinoa!
It’s fun to play and experiment with the different ways to bring more fiber, protein, and taste to the average tortilla. Here are three ways I like to try:
Gluten Free Tortillas
Ingredients
- 1 Cup Almond Flour
- 1 Cup Arrowroot Flour
- 1 Tsp Xanthum Gum
- 1/2 Tsp Salt
- 1/2 Cup Warm Water
- 2 Tbsp Extra Virgin Olive Oil
Instructions
- Combine dry ingredients in a bowl. Add Water and oil, stir until combined. Set aside for 5-10 minutes Heat, ungreased skillet on low 3 heat. Make eight small dough balls.Roll out each on a slightly floured surface until very thin, Place on hot skillet, cook each side 30-40 seconds each. Do not leave unattended, you'll have crackers instead of flexible tortillas. Let cool on a plate. Store in a zip lock bag in the refrigerator until ready to use. They are good for up to two weeks in the fridge.
Nutrition
SPINACH TORTILLAS
- 3 Cups Org. Unbleached Flour
- 6 Ounces Fresh Spinach
- 1 Tsp Salt
- 3/4 Cup Hot Water
- 1/4 Cup Organic Extra Virgin Olive oil
Place the 3/4 cup water in a measuring cup with the fresh spinach. Microwave 1 minute. Puree in a blender and set aside.
Mix dry ingredients then add oil and pureed spinach and knead until
well blended. Separate into 12 balls.
Heat an ungreased skillet, roll flat each ball and heat each side 30-40 seconds. each side. Don’t overcook.
Place on a plate to cool then store in large freezer bag for 1 week. When ready to use, place a tortilla in the microwave 10-12 seconds to soften.
CHIA/QUINOA TORTILLAS
- 2 Cups Organic Flour
- 3/4 Cup Precooked Quinoa
- 2 Tbsp. Chia Seeds
- 1 Tsp. Salt
- 3/4 Cup Hot Water
- 1/3 Cup Organic Olive Oil
Combine dry ingredients in a bowl. (Flour, quinoa, salt) whisk together. Add chia seeds to water and heat in the microwave 45 seconds.
Incorporate olive oil into flour mixture until it looks like course cornmeal. Add the warm water and blend well. (If you need to add a couple of tablespoons flour, go ahead. This depends on the moistness of the quinoa. Knead and form into balls. Roll out very thin on a floured surface. Cook in heated, ungreased skillet. 30-40 seconds each side. Set aside on a plate to cool. Store in a zip lock bag in the fridge until ready to use.
Substitutes you can use:
You can substitute flax seed meal for the chia seeds above/ 1 cup of buckwheat in place of one of the cups of regular flour—both provide more protein and fiber.
I hope you enjoy making theses tortillas!
Check out these 10 Easy Tortilla Meal Ideas, too!
Let me know how you make your favorite variety.
