Whole Wheat Flour Tortillas
Yield
6 servingsPrep
30 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 6 | tablespoons |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
| 9E+1 | ml |
water
warm |
|
Directions
Combine flours and salt.
Mix water and 2 teaspoons 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 minutes.
Preheat an ungreased frypan.
Shape each ball into a very flat 4 inch round patty.
Roll out on a lightly floured surface to a 6 inch 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℉ (180℃) F oven before serving.
Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos.
