This is a very simple, yet delicious, moist, and pliable whole wheat tortilla recipe. So much cheaper than buying pre- packaged tortillas, and instead of the usual mammoth list of unpronounceable ingredients on the commercial varieties, these have just 4 simple ingredients.
2 & 1/4 cups whole wheat flour 1/2 tsp sea salt
3 tbsp + 1 tsp olive oil
3/4 c. very warm water
In a medium bowl, mix together flour & salt. Add olive oil and mix with hands until combined (dough will be dry & crumbly). Add the water and mix with your hands, kneading in the bowl or on the counter for a couple of minutes until you can form dough into a nice ball. Cover bowl and let sit 20-25 minutes.
Preheat a dry cast iron skillet to medium, or a non-stick skillet to medium-high (I find a slightly higher temperature is necessary if you aren’t using cast iron.)
Divide dough into 8 equal-size balls, by rolling first into a log, dividing that in two with a knife, then each half into 4 equal portions. On a lightly-floured surface, use a rolling pin to roll each ball of dough as thin as you can, until you get about an 8” diameter to the tortilla. The easiest way to do this is to flatten the ball with your palm into a disc, roll it out, flip it over and roll it out again (sometimes I flip it more than once when rolling).
Immediately place tortilla in preheated pan and allow to cook for approximately one minute (or until bottom lightly browned and bubbles form on surface. Using tongs, turn tortilla over to brown on second side for approximately 30-45 seconds more, taking care not to burn the tortilla, then transfer to a plate. Repeat process with each ball of dough.
Keep tortillas covered with a towel to stay warm and moist until ready to serve. These can be frozen or stored in an airtight container in the fridge.
Makes 8 tortillas.