Homemade low-fat tortillas

Tried this today-they were spectacular! They have about 105 calories (15 calories from fat) each with 1.6 grams of fat and 19.2 grams of carbs.

2 cups all purpose flour-take 2 Tablespoons out and replace with 2 Tablespoons of whole wheat flour

½ teaspoon salt

½ teaspoon baking powder

1 tablespoon canola oil mixed with 2 tablespoons of warm water

2/3 cup warm water

Mix the flour and salt. Use hot water from the sink to mix the canola oil. Gradually stir the liquid into the flour and form into a dough by hand. The result should be a dough that is neither wet nor dry. If it's too wet add a little more flour; if it is too dry add a little more water. Knead the dough briefly, then allow it to rest for 1 hour.

Divide it into 10 pieces. Roll the pieces of dough into little balls between the palms of your hands, then cover them with a slightly damp towel, and allow them to rest for 15 minutes. This will allow the gluten to relax and make them easier to shape.

Shaping the tortillas-

Simply place a dough ball just off-center toward the tortilla press hinges, close the top, press out the tortilla very quickly, then immediately open it. Remove the dough to a lightly floured surface and roll the dough out to 6 ½ to 7 ½ inches in diameter, turning them clockwise or counter clockwise a little as you do so, then turning them over onto the other side after about every third roll.

Meanwhile, heat a large, heavy skillet or griddle over medium heat. Put tortilla on. Within 30 seconds it should start to bubble and some little brown spots begin to form on the bottom. Flip the tortilla and cook another 30 seconds. Flip the tortilla again at which time it should begin to puff. When the tortilla has fully expanded, remove it from the heat and place it in a 200 degree oven or wrap it in a thick towel.

 Adapted from Jim Peyton's recipe on www.lomexicano.com