5 Ounce (You May Use 100% Stone Ground Whole Wheat From Bob's Red Mill)
3⁄4 Cup (12 tbs)
Mix the dry ingredients together.
Slowly add in the wet ingredients.
Stir until the ingredients come together in a loose, sticky ball.
Knead on a floured surface for a couple of minutes. Place the dough ball in a bowl and cover with a towel or plastic wrap for at least 20 minutes.
After the dough has rested, roll it out into a thick log, then cut it in half. Cut each half in half again, and then once more so that you now have 8 roughly equal portions. Roll each portion in to little balls and then set it aside to rest for at least another 10 minutes.
NOTE: If you don't let the dough rest enough, it will pull back on you and won't roll out very thin. The longer you rest the dough, the more pliable it will be and easier to roll out flat.
Now we're rolling
Heat a pan over medium heat.
Take a dough ball and press it out into a small patty about 4 inches across.
On a lightly floured surface, roll the dough out with a rolling pin, giving the dough a quarter turn after each pass. When the tortilla is about 8 inches across, it's ready to be cooked.
Cook the tortilla for about 30 seconds on each side.
If you have tried store-bought, packaged tortillas before, you probably know how texture less, flavorless they are. In that case, learning how to make tortillas at home should bail you out. This video shows how to make whole wheat tortillas from the scratch.