Whole Wheat Tortillas
|Whole wheat flour||2 Cup (32 tbs)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|All-purpose flour||3 Tablespoon|
Combine whole wheat flour and salt in a mixing bowl.
With a pastry blender or 2 knives, cut butter into flour mixture until it resembles fine crumbs.
Add water gradually, tossing with a fork to mix.
Turn out onto a board and knead for a minute or two until well mixed.
Shape into a ball; cover and let rest for 15 minutes.
Divide and shape dough into 8 balls for 9-inch tortillas, 12 balls for 6-inch tortillas.
Keep balls covered to prevent them from drying out.
On a board lightly dusted with all-purpose flour, roll out one ball at a time as thin as possible.
As each tortilla is shaped, place in a preheated ungreased heavy frying pan or on a griddle over medium-high heat.
Almost immediately, blisters should appear.
Use a wide spatula to press gently but firmly all over the top.
Blisters will form over most of surface as you press.
Turn and cook to brown the other side.
Stack cooked tortillas in a tightly covered dish or wrap tightly in foil to keep them soft.
Serve while still warm; or cool tortillas, wrap airtight, and refrigerate.
To reheat tortillas, wrap with foil, and heat in a 350° oven for 15 minutes.