Express | Plan ahead |
Recipe submitted by Alexandra Richard and Marylie Rioux, nutrition trainees
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Ingredients
- 580 ml (2 ⅓ cups) whole wheat flour
- 80 ml (⅓ cup) olive oil
- 160 ml (⅔ cup) water
- 3 pinches salt
Matériel nécessaire
- Large bowl
- Rolling pin
- Non-stick skillet
Directions
- Stir flour and salt with a fork in a large bowl.
- Make a well in the centre. Pour in oil and water.
- Stir and knead to make a smooth and elastic ball of dough.
- Divide dough ball into 6 equal portions.
- Working on a clean and floured surface. Roll small dough balls into thin tortillas with a rolling pin.
- Heat a non-stick skillet and cook tortillas 1 to 2 minutes per side.
Tips
Substitute
- Whole wheat flour can be replaced with corn flour or oat flour.