Whole Wheat Tortillas
2 1/2 c whole wheat flour
1/2 c oil (I used avocado oil)
1 tsp salt
1 c warm water
Directions:
1. In a mixer, add the flour, oil, and salt. Mix for 3-5 minutes or until crumbly.
2. With the mixer running, gradually add the water, mixing for 3 minutes.
3. Take out the dough and roll it into a log. You're going to cut this into 12 slices. I cut it in half and then go from there.
4. Using your hands, roll each piece into a ball. Place on a baking sheet and cover with plastic wrap. Let come to room temperature for about 15 minutes up to 1 hour.
5. Head a 12 inch skillet on medium-high heat.
6. On a lightly floured surface, use a rolling pin and roll each ball into a 8 to 10 inch flat circle.
7. Grease the pan with a bit of oil. Carefully cook each tortilla one at a time until puffy brown, about 30-45 seconds on each side. Enjoy!
Taken from 100 Days of Real Food
These were really filling so we only ate 3! I wrapped up the rest and popped in the freezer. Just defrost before dinner and reheat.
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