Greek Yogurt Tortillas

Homemade, Easy High-Protein Tortillas/Pitas

Original recipe:

@yellowlampkitchen Homemage tortillas for tacos and wraps🌮 Makes 16 mini tortillas or 8 large 🌮Ingredients: * 250g Greek yogurt * 300g plain flour * 1 tsp baking powder * 0.5 tsp salt 👌Quick steps: * Mix flour, Greek yogurt, baking powder, and salt in a bowl. * Knead the dough for 5 min until smooth, then refrigerate for 30 min. * Shape dough into a sausage, cut into 16 pieces, and roll into balls. * Roll each ball thinly on a floured surface. * Heat a dry pan over medium heat. * Fry each side for 1-2 min until it rises. * Repeat for the remaining dough pieces. #tortilla #tacos #taco #recipe #recipes #homemadefood #homemadetortillas #tortillas ♬ original sound - harley
@jessbaker47 Healthy, delicious tortillas with unbeatable macros. Perfect for tacos, wraps, or the tortilla slap challenge. Makes 6 large tortillas 125 cal, 26g protein, 26g fiber in each To learn more about Elevate Protein flour, visit bakerbakingcompany.com (link in bio). Be sure to follow @BBC for more recipes 🍞🥐 #tortilla #greekyogurt #highprotein #keto #healthyrecipes #elevateproteinflour #naan #fyp #tortillatrend #macros #baking #protein ♬ Chill Vibes - Febri Handika

These homemade tortillas are simple to make and perfect for wraps, tacos, or dipping. With just a few pantry staples, you can enjoy soft, flavorful tortillas without the need for store-bought options. Plus, the macros are crazy!

What You’ll Need

  • 250g Greek yogurt (plain, full-fat or low-fat)
  • 300g Elevate Protein Flour
  • 1 tsp baking powder
  • 0.5 tsp salt

Instructions

  1. Combine Ingredients:
    In a large mixing bowl, combine the flour, Greek yogurt, baking powder, and salt. Mix until a rough dough forms.

  2. Knead the Dough:
    Transfer the dough to a surface and knead for about 5 minutes until it becomes smooth and elastic.

  3. Refrigerate the Dough:
    Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for 30 minutes. This helps the dough relax and makes it easier to roll.

  4. Shape the Dough:
    Roll the dough into a long sausage shape. Cut it into 16 equal pieces for mini tortillas or 8 pieces for larger tortillas. Roll each piece into a ball.

  5. Roll Out the Tortillas:
    On a floured surface, roll each ball thinly into a circle, about 1/8 inch thick.

  6. Cook the Tortillas:
    Heat a dry skillet or non-stick pan over medium heat. Place a tortilla in the pan and cook for 1–2 minutes on one side, until it begins to puff up and develop light golden spots. Flip and cook the other side for another 1–2 minutes.

  7. Repeat and Serve:
    Repeat the process with the remaining dough balls. Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep them warm and soft.

Tips for Perfect Tortillas:

  • If the dough is sticky while rolling, dust it lightly with more flour.
  • For extra flavor, you can add spices like garlic powder or herbs to the dough.
  • These tortillas are best served fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

Macros (Per Tortilla, Makes 8):

  • Calories: ~125
  • Protein: ~26g
  • Fiber: ~26g