Whole wheat tortillas

Course Bread

Cuisine American

Keyword flour tortillas, homemade tortillas, mexican cooking, wraps

Prep Time 20

Cook Time 15

Total Time 35

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

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.