Whole Wheat Flour Tortillas

Whole Wheat Flour Tortillas

4 cups whole wheat pastry flour
1 t. salt
¼ t. baking powder
¼ cup light olive oil
1 cup warm water

Mix dry ingredients together. Add oil and mix with your hands until it feels a bit like cornmeal. Add water and mix to make a soft dough that is easy to work with. Knead for a minute or so. Divide the dough into 16 balls and let them sit, covered, on the counter for about 15 minutes. Roll them out between sheets of wax paper that has been floured, or on a well floured counter, or if you have a tortilla press you can use that. Tortilla presses can often be found in the Mexican food section of bigger grocery stores or specialty type stores as well. I have even seen ones now that press and bake the tortillas all at once. Bake on an ungreased heavy skillet or a griddle that is on medium high heat. Cook them until brown spots appear and then flip and cook on the other side. This only takes a few minutes.

I double this recipe for my family and usually end up with a few leftover.

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