Flour Tortillas

INGREDIENTS

• 1 cup whole wheat
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup extra virgin oil (or any neutral oil)
• 1 cup warm water

DIRECTIONS

1. In a medium mixing bowl add all dry ingredients and mix well using a wood or silicone spatula.
2. Make a well in the center of the dry ingredients and add the oil and water to the bowl. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.
3. Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.
4. Divide the dough into 16 equal portions, for smaller tortillas, divide into 32 equal portions. Turn each piece into all ball then flatten the ball using the palm of your hand. Cover the flattened dough with a clean kitchen towel and allow to rest for 15 minutes.
5. Heat a large pan over medium heat. Roll out each piece of dough roughly into a circle until its thin and 6-7 inches wide.
6. When the pan is hot, place one rolled out dough circle into the pan and allow to cook for 45 sections to 1 minute. There should be a few lightly brown spots. Then flip to the other side for 15-20 seconds.
   1. If the spots are two dark, turn down the heat. If its taking longer than 1 minute, turn up the heat.
7. Use tongs to remove from head and continue till all tortillas a cooked.
8. Serve warm or allow to cool for later use.

NOTES

• Adapted from The Café Sucre Farine
• Storage – store in an air tight container for 24 hours and refrigerate to up to 1 week. To freeze, make sure tortillas are sperate by parchment paper and placed in a zip lock bag.