Homemade Whole Wheat Tortillas

1. 1

   Mix the dry ingredients in a medium mixing bowl.

2. 2

   Cut in the shortening.

3. 3

   Add the boiling water slowly, mixing well with your hands as you go.

4. 4

   Stop when the dough is fairly thick.

5. 5

   You might not use all the water.

6. 6

   Or if the dough seems dry, add a little more water 1 tsp at a time.

7. 7

   Sprinkle a cutting board with whole wheat pastry flour and knead until the dough is elastic.

8. 8

   Brush the top with a small amount of cooking oil and let rest for 10 minutes.

9. 9

   Divide the dough into golf-ball sized balls then roll out to desired thickness and diameter.

10. 10

    Stack on a plate with waxed paper between each one.

11. 11

    Top with a tea towel until ready to cook.

12. 12

    Cook over medium heat in a cast-iron griddle or skillet until browned.

13. 13

    Flip over and brown the other side.

14. 14

    These should keep in the refrigerator for about a week.

15. 15

    They also freeze very well.

* Per serving · 4 servings · Values may vary.

No additional tips available.