These are another staple. Once you start making these at home, you’ll never buy tortillas at the store again!
I usually make a double batch, but here is the original (makes 12).
Whole Wheat Tortillas
Adapted from Confections of a Foodie Bride
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 heaping teaspoon salt
- 2 tsp baking powder
- 5 tablespoons of olive oil
- 3/4 cup warm water
- In a medium bowl, combine flours, baking powder, and salt and mix to distribute evenly.
- Add olive oil and water
- Mix until a soft, smooth ball forms.
- Divide into 12 golf-ball sized pieces.
- On a lightly floured surface, take one ball and roll into a 7-inch disk, keeping the rest of your dough covered as you work to prevent drying.
- On a cast-iron skillet or stainless steel pan, cook tortilla for 2 minutes on each side until just golden. Repeat with the rest of your dough.
- Never buy tortillas again.
- You can keep these at room temperature in a zip-top bag for a few days. To keep myself from eating them all in one sitting I allow them to cool completely and then put the whole lot of ’em in the freezer (in the zip-top). That way I can pull out one or two and microwave for 15 seconds to use.