Whole-Wheat Flour Tortillas

We have to get the hang of making these, because we had the temperature of the cast iron skillet too high for the first couple, but in the end, they turned out better than any tortilla we've had from the store.

From www.100daysofrealfood.com

Yields: 12 tortillas

Ingredients:

• 2 - 1/2 cups of whole-wheat flour
• 1/2 cup of oil (I used olive oil)
• 1 tsp salt
• 1 cup warm water (heat in the microwave for 1 min)

Note - a heavy mixer with a dough hook probably works best (but we don't have one). I used our hand mixture to beat the ingredients together in step one then attached the dough hook to the hand mixer after adding the water

Directions:

1. In a bowl, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes.  Scrape the sides in needed
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
4. Roll each piece into a round ball and place on a baking sheet or tray.  Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to 1 hour
5. Heat an oil greased skillet or griddle over med-high heat (heat level may be different for some).  The pan should be hot before cooking tortillas - keep the oil nearby, because you may have to grease after every couple, especially if using cast iron
6. On a lightly floured board or counter top (I find parchment paper worked best), use a rolling pin to turn each ball into an 8 to 10 inch flat circle.  If flouring a surface, be sure to not use too much flour because the excess will burn in the pan
7. Transfer tortillas one at a time to the pan and cook until puffy and slightly brown, about 30 to 45 seconds each side
8. Set aside to cool. Eat within an hour, refrigerate or freeze