Whole-wheat Tortillas

Do you long for healthier tortillas and shudder at the price at the supermarket? After reading the ingredients label of most brands you will probably be willing to try making your own!

This recipe makes 8-lunch plate size tortillas. It will depend some on how thinly you roll them. The two biggest mistakes is to make the dough too dry and to cook the tortilla to a crisp.

Mix:
2 cups freshly milled hard wheat flour
1/2 tsp salt

Now into the center pour 1 Tbsp oil or 1 Tbsp melted butter. Stir this in.

Start with about a 1/2 cup warm to hot water, mix. Keep adding warm water until you have a ball of dough. It might take as much as another 1/4 cup.

Take ball of dough out of bowl and knead on a flat counter or bread board. Dusting with flour only if needed. Knead until you have a nice smooth ball. Maybe 2-4 minutes.

Put ball of dough back into bowl and cover with a plate or damp towel for at least 30 minutes. (This makes the dough much easier to roll out.)

Start a heavy skillet or grill heating over medium heat. Divide into 8 pieces. These should be about the size of a golf-ball. Take one piece of dough at a time. Roll out on flat surface. You should not need to flour or oil the surface. Roll as thinly as possible. With practice you will be making a nice round shape.

When the skillet is hot, place tortilla in skillet. It should start to form air pockets. You can push these down with a pancake turner or leave them alone. After 1-2 minutes turn. Cook this side for another 1-2 minutes. Each side of the tortilla should appear dry, if not you will need to cook the side with wet spots more. When done stack on a wire cooling rack.

While one tortilla is cooking, roll out the next. Keep an eye on the temperature of the skillet. If you begin to get black areas on your tortillas turn the heat down.