Easy Whole Wheat Tortillas

This month I've been experimenting quite a bit to make more things that I normally buy at the stores, in order to cut out more of the overly processed, sugar, and preservative filled foods. One thing we use often at our house is tortillas. For tacos, burritos, wraps, pb&j "sushi"- if there aren't some tortillas somewhere in our kitchen we just might not make it through the week! But buying the healthier whole wheat choices of tortillas at the stores is just more expensive and I can't even be sure when they say "100 % whole wheat" that it really is- not to mention, they aren't always nearly as tasty as the white tortillas.

I've wanted to learn how to make some good tortillas for a long time now but haven't been able to find a recipe where the tortilla actually folds like a torilla is supposed to. And I also wanted something that wasn't an insane amount of work- I mean, I'm already going to be making dinner and I do have kids to take care of too.

Well, I finally stumbled across a home made whole wheat tortilla recipe from a blog called 100 days of real food and not only are they super easy to make, they are super delicious in my opinion! (Actually the more recipes I try from this blog the more I love it- I will have to feature some other recipes I've tried from it soon.)

I made these tortillas with a friend who doesn't eat whole wheat as often as we do and so she was a little more suspicious that they would even taste as good- and she loved them too! So if you are in need of a good and easy whole wheat tortilla recipe too- look no further! Here it is:

Whole-Wheat Tortillas

SERVES: 12 TORTILLAS

INGREDIENTS

• 2½ cups whole-wheat flour (King Arthur’s white whole-wheat flour or your favorite whole wheat flour)
• ½ cup oil (I used avocado oil)
• 1 teaspoon salt
• 1 cup warm water (heat in the microwave for 1 min)

INSTRUCTIONS

1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
7. Grease the pan with a touch of oil (or  and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.