Whole Wheat Tortillas

I have been wanting to make tortillas for the longest time. I got really intimidated by the process and I'm honestly not sure why. It's basically like making pizza dough and then cooking it like pancakes. It's not THAT difficult. Once I got the courage to make them, I'm so glad I did. I had to keep myself from eating the ones that were done so that we could have tacos for dinner.

I decided to use the whole wheat flour I had on hand. This was right before we moved last summer (yeah...still trying to catch up on recipes I made THAT long ago) and I didn't want anything to go to waste. They turned out completely fine and were delicious! I need to remember to make them more often!

(Print)
What you need:

• 3 cups whole wheat flour
• 2 tsp. baking powder
• 1 heaping tsp. salt
• 5 Tbsp. shortening
• 3/4 to 1 cup warm water

Directions:

1. In a food processor, pulse flour, baking soda, and salt.
2. Add shortening and process until it is evenly crumbly. Scrape the sides.
3. While the processor is on, slowly add water until it forms a ball.
4. Knead for about 30 seconds and is a little tacky.
5. Transfer to a lightly floured surface and divide into 12 golf ball-sized balls. Cover with a kitchen towel and let rest for 10 minutes.
6. Heat a large skillet over medium heat.
7. Working with one ball of dough at a time, keeping the others covered, roll out with a rolling pin until it's very thin and about an 8-inch circle.
8. Add to heated skillet and cook for 10 to 20 seconds on each side.
9. Once cooked, put on a plate and cover with a kitchen towel. Repeat with remaining dough.
10. Serve immediately or store for up to 3 days in a ziploc bag.

Recipe adapted from Seeded At the Table

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