Flour tortillas are made with wheat flour and in order for the tortilla to maintain its flattened shape the dough must be rolled until the gluten strands break down. Without rolling the ball of dough would just snap back into its prior shape.

Makes: 12

I N G R E D I E N T S
4 cup all-purpose flour
2 teaspoon baking powder
1 1/2 teaspoon salt
4 tablespoon fat-free mayonnaise
1 1/4 cup hot water

I N S T R U C T I O N S
In large bowl, combine flour, baking powder, and salt. Stir well. Add fat-free mayonnaise and use pastry blender (or fork) and blend until flour mixture appears to be coarse throughout.

Add hot water and stir well. Knead in extra flour. Cover and allow to stand for 10 minutes.

Set iron griddle over medium to medium-high heat. Tear off a piece of dough, roll into a ball (approximately 2 1/2").

On well-floured board, roll dough out into a circular flat form as thin as possible (less than 1/8" thickness)approximately 6" in diameter. Add more flour if dough is sticky.

Place tortilla on heated griddle and allow it to bubble slightly. heat for approximately 1-2 minutes.

Flip tortilla and brown other side approximately 1 minute longer. If tortilla has browned in variable spots and does not have a dough-like texture, then it is done.

Per serving: 155 calories; 0 grams fat; 32 grams carbohydrates; 4 grams protein; 0 milligrams cholesterol.