High Protein Burrito Tortillas

Makes 8 large tortillas

Ingredients

2¼ cups low-fat cottage cheese, 540 g

3 large egg whites

4 cups all-purpose flour, 480 g

1¼ tsp baking powder

1 tsp salt

Extra flour, for rolling

Instructions

1. Blend: Add cottage cheese and egg whites to a blender and blend until completely smooth.

2. Mix: In the bowl of a stand mixer fitted with a dough hook, combine flour, baking powder, and salt. Pour in the blended cottage cheese mixture and mix on low speed until a shaggy dough forms.

3. Knead: Continue kneading for 3 to 5 minutes, until the dough becomes smooth and elastic. The dough should feel soft and slightly tacky but not stiff.

4. Rest: Cover the dough and let rest at room temperature for 20 to 30 minutes to allow the gluten to relax.

5. Divide: Turn dough onto a lightly floured surface and cut into equal portions. Weigh pieces for consistency. For 6 large tortillas, portion into 160 to 170 g each. For 8 tortillas, portion into 120 to 130 g each. Shape into smooth balls.

6. Roll: Lightly dust the surface with flour and roll each dough ball from the center outward, rotating frequently to maintain a circular shape. Roll very thin, almost see-through.

7. Cook: Heat a dry skillet over medium to medium-high heat. Cook one tortilla at a time for less than 1 minute on the first side, or until bubbles form and the surface darkens slightly. Flip and cook for 30 to 45 seconds more. Do not overcook.

8. Re-Heat: Stack cooked tortillas immediately after cooking. Cover and store closed in an airtight container or disposable bag. Heat on a pan or microwave before serving to create more elasticity.