Easy Whole-Wheat Tortillas Recipe
Inspired by Lisa Leake's Whole-Wheat Tortillas Recipe on 100daysofrealfood.com.
Cast Iron Skillet
- 2.5 cups Whole Wheat Flour
- .5 cup Avocado Oil
- 1 tsp Sea Salt
- 1 cup warm water from Keurig Machine I try not to use the microwave.
In the bowl pour in the flour, oil, and salt and mix with hands.
Gradually add the warm water and continue mixing until the dough is smooth, about 5 minutes.
Take out dough out of bowl and knead for about 10 minutes.
Divide dough into 12 equal-sized pieces.
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.
Heat a cast-iron skillet over med heat. The pan should be fairly hot before you begin cooking the tortillas.
Use a rolling pin or smooth bottle to turn each ball into a flat circle. Hang at least 3 flat tortilla on edge of bowl before cooking first tortilla.
Grease the pan with a touch of oil (or ghee) and carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown.
Set aside in aluminum foil. Eat within an hour, refrigerate or freeze.