Traditional Tortillas de Trigo from Bolivia by Ruth Gutierrez

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with better fats.

baking powder

🥗Healthier: baking soda + vinegar

A natural leavening alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

Mix wheat flour, salt, and baking powder in a bowl.

Add water and vegetable oil gradually, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth.

Divide the dough into equal portions and shape into balls.

Roll each ball into a thin circle using a rolling pin.

Heat a skillet over medium heat until hot.

Cook each tortilla for 1-2 minutes on each side until lightly browned.

Remove from skillet and keep warm in a cloth.

Repeat with remaining dough balls.

Serve warm with your choice of fillings or toppings.

Cooking Techniques

Spice Level:

Allergens