2 cups whole wheat flour
3 Tbsp extra virgin olive oil
1/2 ts salt
1 ts baking powder
1/2 cup warm water + 2 Tbsp warm water
Mix flour, salt, and baking powder. Add olive oil and mix until it forms a meal like substance. Slowly add the water about 1/4 cup at a time. Knead until it becomes a smooth ball. Put in a zip lock bag and let it sit for about 10-20 minutes. Heat a skillet without oil on medium (cast iron is recommended for the best tortillas). Separate into balls*** and roll out (very thin) into tortillas and cook on each side for about 30-40 seconds. Do not over cook or they will be dry and you wont be able to roll them for burritos without cracking and breaking. After they are cooked place them on a plate and cover with a damp cloth to keep them moist.
***This recipe can make 4 large burrito size tortillas (10 inch) or 7-8 fajita sized (6 inch) tortillas.
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