Whole Wheat Tortillas

These tortillas are so easy to make. I found this recipe a few weeks ago. I've only made them once. I made quesadilla with half of the tortillas and the following day I baked the rest and made tostadas. The thickness of the tortillas worked great for the tostadas but I think I will roll the tortillas a tad thinner when using them for anything other. Also the original recipe asks for one cup white flour and one cup whole wheat flour. I used two cups of white whole wheat flour.

I liked them, didn’t love them. I’ll play around with the recipe next time I make it. I also will probably never buy store bought tortillas again. These are just too easy and healthy. I know what I’m putting into mine and my families bodies.

2 cup white whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons canola oil
2/3 cup water

Combine flours, baking powder, and salt. Stir in the oil and water, using a mixer or a fork. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times. Form 8 balls of dough. Flatten first ball of dough into a disk. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.

Place tortilla in non-greased, frying pan that has been preheated to medium-high heat.

Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side.

Repeat process with remaining dough. Stack tortillas on a plate as they are cooked and cover them with a dish towel.