High-Protein, High-Fiber Flour Tortillas

🫓 High-Protein, High-Fiber Kid-Friendly Flour Tortillas Makes: ~10 medium tortillas (7–8 inches) Time: ~1 hour (including rest time) 🧂 Ingredients: 1 ¾ cups (210g) all-purpose flour ¾ cup (90g) white whole wheat flour (adds fiber without the bitter taste of regular whole wheat) 1 tbsp (7g) ground flaxseed (fiber + omega-3s) 2 tbsp (16g) vital wheat gluten (pure protein + structure) 1 tsp fine sea salt 1 tsp baking powder ⅓ cup (65g) beef tallow, softened (room temperature, scoopable but not melted) ¾ cup (180ml) warm water (110–120°F; you may need up to 1 extra tbsp) --- 💡 Ingredient Tips: Vital Wheat Gluten: Don’t skip — it keeps higher-fiber dough stretchy instead of stiff. White Whole Wheat Flour: Milder than traditional whole wheat, so kids won’t detect it. Flaxseed: Disappears in texture and taste after cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine the Dry Ingredients In a large mixing bowl, whisk together: All-purpose flour White whole wheat flour Ground flaxseed Vital wheat gluten Salt Baking powder Make sure everything is thoroughly mixed so the baking powder is evenly distributed.

Step 2

2. Incorporate the Beef Tallow Add the softened beef tallow to the dry mix. Use clean fingers or a pastry cutter to rub the fat into the flour mixture. Keep going until the mixture looks like coarse sand or breadcrumbs — there should be no big lumps of tallow. > 🧠 This “cutting in” step is what gives tortillas their tenderness.

Step 3

3. Add Warm Water & Form Dough Slowly pour in most of the warm water while mixing with a wooden spoon or your hand. Once it starts clumping together, add the rest if needed until you have a soft, slightly tacky dough. The dough should hold together without cracks, but shouldn’t stick aggressively to your fingers.

Step 4

4. Knead for Strength Turn the dough onto a clean counter (no need for extra flour unless it’s too sticky). Knead for 8–10 minutes by hand (or 5 minutes on low with a stand mixer dough hook). The dough should become smooth, elastic, and supple. > Test: Press a finger into the dough — it should spring back slowly.

Step 5

5. Rest the Dough Form into a ball, place in the bowl, and cover with a damp towel or plastic wrap. Rest 30–60 minutes at room temperature. This relaxes the gluten so the tortillas roll thin without springing back.

Step 6

6. Divide & Pre-Shape After resting, cut into 10 equal pieces (about 50–55g each). Roll each into a smooth ball. Keep them covered with a towel to prevent drying out.

Step 7

7. Roll Out On a lightly floured surface, roll one dough ball into a thin circle (7–8 inches). Rotate the dough ¼ turn after each roll to keep it round. If it resists rolling, let it rest for 2–3 minutes, then try again.

Step 8

8. Cook the Tortillas Preheat a cast iron skillet or heavy pan over medium-high until hot (water droplets should dance and evaporate quickly). Place a tortilla in the dry skillet. Cook 30–45 seconds on the first side — you should see bubbles forming. Flip and cook 30–45 seconds on the second side until golden spots appear. Flip once more for a quick 10–15 seconds if needed. Avoid overcooking or they’ll become crisp instead of pliable.

Step 9

9. Keep Warm & Soft Stack cooked tortillas inside a folded kitchen towel to trap steam. Serve warm, or cool completely and store in a zip-top bag.

Step 10

10. Storing & Reheating Room temp: 1 day in an airtight bag. Fridge: Up to 4 days. Freezer: Up to 2 months (separate with parchment). Reheat in a skillet for 20–30 seconds per side or wrapped in a damp paper towel in the microwave for 15–20 seconds.