Whole-Wheat Tortillas

I was a little nervous to make these, because I thought they would be super hard. I was amazed at how easy they were! It didn't take me long at all. They taste great! Only 3 ingredients. Did you hear me? THREE!! So awesome. These were my test run. I didn't quite make them in perfect round circles, but it worked out. Next time, I will make a big batch so I can freeze them and have on hand! 

 

Decided to make enchiladas with my homemade tortillas! My recipe: http://lifedesignhappiness.blogspot.com/2013/08/andreas-chicken-enchiladas.html

 

Had some extra to freeze!

 

Whole-Wheat Tortillas

Serves: 12 Tortillas

 

Adapted from  Lisa leake, 100daysofrealfood.com

Ingredients

·                            2½ cups whole-wheat flour (I used 100% stone ground whole wheat)

·                            ½ cup oil (I used extra virgin olive oil)

·                            1 teaspoon salt(I used sea salt)

·                            1 cup warm water (heat on stove to get warm)

Instructions

1.                In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.

2.                With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

3.                Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.

4.                Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.

5.                Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.

6.                On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.

7.                Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

**If you don't have a mixer, you can do it by hand, just takes a little extra effort-FYI I do not own a mixer!!! I have a crappy $8 walmart mixer I got awhile back and doesn't work well with dough. ): No worries though! This recipe is still easy, and tastes awesome.**