Re-posted with permission from http://www.ourfoodstorage.com/2009/06/17/fresh-tortillas-for-dinner/
I love these tortillas because they’re so easy to roll out! And they taste delicious! Apparently they’re a favorite of many –I had three different people give me copies of this recipe! — Mellyn
Yield: 10 tortillas
- 3 cups wheat flour (I grind about 2 cups of a hard & soft white wheat mixture) The original post says “you can get creative with your flour choices like whole wheat, spelt, or a mixture of flours. Kamut gives it a corn tortilla texture.”
- ¾ teaspoon salt
- 1 ½ teaspoons baking powder
- 6 Tablespoons oil or vegetable shortening (she uses olive oil)
- 2/3 cup water
- Mix dry ingredients together.
- Mix oil and water together separately. Pour liquid over the dry mixture and fluff with a fork until the dough begins to stick together.
- Knead just enough to get the dough to stay together (like once!) Too much kneading will make the dough difficult to roll and too tough to eat.
- Cover with plastic wrap sprayed with cooking oil and let rest for at least 10 minutes.
- Separate into 10 pieces and roll, using a rolling pin, to desired thickness. (The longer you let the dough rest, the thinner you’ll want to roll it. Remember not to play with it too much or you’ll get chewy tortillas!)
- Spray griddle lightly with oil and cook on high (about 400 degrees). When tortilla is golden brown on one side, flip to cook the other side.
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