Homemade Wheat Tortillas

Does anyone else think it's scary/gross that a bag of tortillas can last about a month before they go bad? It just doesn't seem right to me...and it's because they fill them with nasty preservatives! Same thing with bread and just about everything else we eat, but we'll save that for another post :)

For lunch I usually have a hummus and cucumber wrap, so instead of eating tortillas filled with junk I found a recipe to make own. I was worried these would be dry and wouldn't roll up nice---but I was wrong! They are SO good, and they only last a week in the fridge (which is a good thing).

                                                

Whole Wheat Homemade Tortillas

1 1/2 C. white flour

1 1/2 C. wheat flour

1 tsp. baking powder

1 tsp. salt

1/2 C. oil (I used canola)

1 C. + 4 Tbs. boiling water

(Compare these ingredients to the list on the back of store bought tortillas--Much better for you!)

• Whisk (or sift) the flours, baking powder and salt together in a big bowl.

• Add the oil and mix with your hands until evenly distributed.

• Add the boiling water and mix with your hands--it will be hot so let it sit for a few seconds before you start (duh, I know...but I started mixing right after I poured the water in and it was not fun).

• Knead in the bowl until well combined then move the dough to the counter and keep kneading until its all smooth.

• Wrap in plastic wrap and let sit 30-45 minutes.

• After the dough is done resting heat a large skillet over medium high heat.

• Sprinkle the counter with flour and form a ball of dough the size of a tennis ball for 12 in., or the size of a golf ball for 6 in. tortillas. Roll it out into a 6 or 12 in. circle with a rolling pin--the thinner the better.

• Lay it in the skillet and flip when it has formed little bubbles. It's done when both sides are browned slightly.

• Store in a ziplock bag in the fridge for up to a week. :)