- 2 1/2 cups whole-wheat flour (King Arthur’s makes a whole-wheat white flour)
- 1/2 cup oil (I used coconut oil)
- 1 teaspoon salt (I used sea salt, because that is all I ever use!)
- 1 cup warm water (heat in the microwave for 1 min)
*I doubled the recipe to have a bunch on hand for sandwich wraps (tortilla, hummus, cheese, and veggies~ kid lunch approved!), breakfast burritos (scrambled eggs, spinach, goat cheese, and tomato), and they were super handy individual pizza crusts 🙂
- In the bowl of a mixer set with a dough hook, pour in the flour, oil and salt. Beat 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.
- With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces. Do this by rolling out a log shape that is about 8 – 10 inches long. Then cut it in the middle. Then cut each of those pieces in the middle and so on until you have 12 pieces.
- Roll each piece into a 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.
- 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.
- On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan.
- Grease the pan with a touch of oil and then carefully transfer each tortilla (this takes a gentle hand, a few of mine broke into pieces during the process), 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.
Recipe taken from 100daysofrealfood.com