You will need:
- 2 1/2 Cups whole wheat flour
- 1/2 Cup oil (I use Extra-Virgin Olive Oil)
- 1 tsp. sea salt
- 1 cup warm water (original recipe stated to heat water in microwave for 1 min. This worked well.)
- Add flour, oil and salt to the bowl of a stand mixer. Using the dough hook, beat until crumbly, about 3-5 minutes. Scrape the sides of the bowl as needed.
- Gradually add the warm water, while mixing. Continue to mix until dough is smooth, about 3 minutes. I had to add a bit more flour than the recipe calls for to get a smooth dough, so use your best judgment.
- Transfer dough to a lightly floured board or counter and divide into 12 pieces. As 100 Days of Food suggests, roll into an 8-10 in. log, cut in half, then cut each half into 3 pieces, and then cut each piece in half to make 12. Or use whatever method is easiest for you.
- Roll each piece into a round ball and then flatten. Cover and let sit for 15 minutes-1 hour.
- Heat skillet over med-high heat and get the pan fairly hot before you begin cooking the tortillas.
- On the lightly floured board or counter, roll each ball into an 8-10 in circle before cooking it. These will come out very thin. Use your fingers to gently peel it off the counter or board. I only used a light dusting of flour to roll each tortilla, so the excess didn't burn in the pan. I rolled one tortilla at a time and then rolled the next while the previous one was cooking.
- Grease the pan with a bit of oil and cook tortillas one at a time, until bubbly and slightly brown, about 30-45 seconds each side. Eat within an hour, refrigerate, or freeze.
Momma Makes it Better!