Yogurt Tortillas

I am constantly trying to find a bread substitute I love.  I did the flour and water tortillas, but they lacked the chew one likes and they dry out super super fast.  After making some Yogurt Dough and being in loooove with it, I thought about how similar it was to the tortilla recipe, sooooo.

I decided to just give it a go.  And it's excellent. In fact, I like them much more than the store bought variety.  A nice chew, stores well, and I've eaten them with tacos, egg salad, and even peanut butter and jelly.

This is for the smaller, taco sized rounds.  You'd follow the same directions for bigger, just dividing the dough less.

1/2 cups plain, fat free, Greek yogurt
1/2 cup unbleached, all purpose flour, and more for kneading and rolling.
  1. Mix yogurt and flour together until it forms a dough.  
  2. Toss out on floured surface, and knead until smooth and elastic.  
  3. Divide into 8 pieces. Roll each piece into a ball.
  4. Flatten ball with palm,  and use flour generously to roll out thin.  Super thin.  Don't worry, it's going to puff up a bit in the pan.
  5. Heat your pan on medium high. Once hot, cook tortillas in one at a time,-no greasing!.  When they bubble on the first side, they should be ready to flip.  You want golden/brown but not black spots. When they puff up on the other side they should be done.
  6. Remove to a plate that has a damp towel or paper towel on it which can be wrapped over.  Just damp, slightly.  Almost completely wrung out. 
  7. Or remove to a round Gladware container.  I've found containers work better than baggies, and Gladware's round one works perfectly.
  8. Store for a week.  If you still have some left over, I recommend making chips

40 calories a tortilla/ 8 tortillas

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