Whole wheat tortillas
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Soft tortillas of white whole wheat flour, olive oil, salt and warm water, rolled thin and cooked in a hot skillet.
Ingredients
- 2 cups white whole wheat flour
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2/3 c warm water
Equipment
- mixing bowl
- rolling pin
- skillet
Directions
- Stir the flour, oil, and salt together in a bowl.
- Slowly stir in the warm water until a rough dough forms, adding a little more water if needed.
- Knead on the counter for about two minutes.
- Put it back in the bowl and rest for 20 minutes.
- Divide into 8 equal balls.
- Roll each one into a fairly thin circle.
- Heat a lightly greased pan over medium-high heat.
- Cook one tortilla until bubbles form, about 1 minute.
- Flip and cook for about another minute, pressing down with a spatula if needed. Repeat with the rest.
- Serve right away, or store.
Notes
Prep 30 minutes, cook 20 minutes. Cool completely before storing. Fridge: sealed bag or airtight container about 5 days. Freezer: stacked in a freezer bag up to 3 months; thaw in the fridge.