Best Flour Tortillas Sodium Free Low Sodium Opt Recipes

LOW SODIUM FLOUR TORTILLAS

Steps:

• Place water and oil in bread pan, then flour and no sodium baking powder along with optional seasoning. Place on Dough Only cycle and let your machine cycle go about 3/4 until kneading is finished. It does not need a rise time.
• Combine flour and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
• Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
• Place dough ball on a lightly floured work surface. Divide into 10 equal portions. Form each piece into a ball and flatten with the palm of your hand and sprinkle with flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes.
• After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, roll from center out. Keep work surface and rolling pin lightly floured. Don't stack uncooked tortillas on top of each other or they will stick together. I roll when one is cooking but you need to be quick.
• When the pan is hot, place one rolled dough circle into the pan and allow to cook about 45 seconds or until the bottom surface has a few light brown spots and the top surface is bubbly. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. Increase or decrease pan heat so total cooking time is just over 1 minute.
• Remove from pan with tongs and stack on cloth covered plate to keep the tortillas soft.
• Store in an airtight container or Ziploc bag and refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a Ziploc bag and plce in the freezer.

SCRAMBLED EGG BREAKFAST TO GO-LOW SODIUM OPT

Steps:

• https://www.justapinch.com/recipes/bread/flatbread/flour-tortillas-sodium-free-low-sodium-opt.html?p=7 Or use store bought flour tortillas.
• I usually fix 2-3 eggs per person when scrambling them. For a dozen eggs I used 1/2 c. of fresh pico de gallo.
• Place the pico in a non stick skillet and simmer for about 10 min. till veggies begin to get tender, you may want to use about 1/2 tsp or so of olive oil or butter. Break eggs in a mixing bowl and whisk vigorously. The better you whip them the fluffier they will be when you cook them.
• Once veggies are tender pour in eggs and stir constantly till eggs are set. If you want to add cheese, add at the end of cooking time. Remove from heat and continue to stir until cheese is melted. You can also place a lid on the skillet after removing from heat to help cheese melt.
• Use cooked tortillas. Micro for 45-60 seconds to soften. Place in tortilla cups, or metal bowls and bake 400° for about 7-10 minutes till lightly browned. Let cool and add eggs or other breakfast goodies inside.