i found this recipe, and decided to re-make it a bit to fit our needs. i switched out the flour to use all whole wheat, and i also cut the recipe in half. the original recipe made 18, so i halved it to make only 8-9 so they wouldn't dry out in my fridge if we didn't eat all of them. i used most of the tortillas to make a mexican lasagna (will post recipe soon! it's one of our favs) but next time i make these, i'll keep them in our fridge for easy tortilla pizzas for bella, or for rollup sandwiches.
these babies were suuuuper duper easy and so delicious.
clean eating tortillas
* 2 c. whole wheat flour
* 3/4 t. salt
* 3/4 t. baking powder
* 1 T. canola oil
* 1/2 c. + a bit more if needed, warm water
- mix dry ingredients, and then add oil and water and combine until dough forms a ball (add additional water if needed). knead 5 times; cover with a towel and allow to rest for five minutes.
- divide dough up into 8 or 9 pieces. wet hands, shake off access water and roll each piece into a ball. you may need to wet your hands a few times during this process; don't let dough become dry.
- place each ball on a cookie sheet so they are not touching one another. cover with a towel, allow dough to rest for five minutes.
- on a floured surface, roll each ball. you'll flip, roll, flip and roll until you have a thin, circular tortilla. keep each ball covered with a towel until it's time to roll. cook tortillas in a dry skillet over medium-medium high heat for 30 seconds on each side, or until you see bubbles form.
- use tortillas immediately, or allow them to cool fully (i kept mine covered with a towel) and then store in a ziploc bag in the fridge for up to a week.
*note: to reheat, wet and wring out a paper towel and wrap around tortilla. heat in the microwave until warm.
see? easy peasy. and totally worth the effort.
they're delish.
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