Whole Wheat Flour Tortillas

by Martha McDowell

Servings: 6

INGREDIENTS

1/2 cup Flour
1/2 cup Whole wheat flour
1/4 tsp. Salt
1 Tbsp. Vegetable oil
6 Tbsp. Warm water

INSTRUCTIONS

Combine flours and salt. Mix water and 2 tsp oil, stir into flour mixture to make a soft dough. Divide dough into 12 even pieces. Shape each into a small ball. Coat palms with remaining oil. Roll each ball in oiled hands. Place in a bowl and cover with a cloth or plastic wrap. Let stand about 15 min.

Preheat an ungreased frypan. Shape each ball into a very flat 4" round patty. Roll out on a lightly floured surface to a 6" circle. Cook each round on preheated frypan until bubbles form on top, and underside is flecked with brown but not too crisp and still flexible.

Stack cooked tortillas, cover with a dry cloth towel. Serve immediately or reheat in 350°F oven before serving. Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos.

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Tagged: mexican, tortillas add tags

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