Homemade Whole Grain Tortillas

I have three sisters. (Ages 19, 19 -yep, twins- and 16.) The youngest decorates elaborate cakes. I wish I had that kind of patience and artistic skill. The oldest bakes this loaf of bread almost every other day. She's mastered my own recipe better than me. And then the sister stuck in the middle (if only by a few minutes) cooks and bakes like crazy. She's a cute little recipe-trying machine. And I love it because she sends the best ones my way. Like these whole grain tortillas. Something I've been meaning to make for such a long time, but was too lazy to ever attempt. (Actually, I did try a whole wheat tortilla recipe once- years ago- that was a complete fail. And after that I was too discourage to try again.)

But sister #2 swore these were worth the effort. So I went for it. And they were not only surprisingly easy, but delicious, soft, and chewy. And healthy. Dustin said they were the best tortillas he's ever had. Talk about impressive. I realize I won't always have the time to make my tortillas from scratch. But it's nice to know I can. And I'll want to because they're that darn tasty.

Homemade Whole Grain Tortillas

INGREDIENTS
2 cups whole spelt flour or white whole wheat flour (I used spelt flour)
1/2 tsp. salt
3 Tbsp. canola oil
1/2 cup warm water if using spelt flour or 2/3 cup warm water if using whole wheat flour

DIRECTIONS
1. Combine the flour and salt in a mixing bowl or in the food processor. Add the oil and mix to incorporate into the flour thoroughly. Mix in the warm water (with the machine running if using the food processor). The dough should be soft and the flour will absorb water as it sits. Once mixed, let the dough rest 20 minutes, covered.

2. Turn the dough out onto a lightly flour surface, knead a couple of times, and form into a disk. Cut the dough into 10 pieces and roll each into a ball. Cover and let rest 20 minutes.

3. Flatten each ball of dough with a tortilla press or by hand with a rolling pin (using a floured rolling pin on a lightly floured surface roll tortillas into a very thin flat round, about 6-8 inches in diameter).

4. Heat a heavy ungreased griddle over medium-high heat. Toss a tortilla on the hot griddle and let it cook for about a minute, until it begins to puff and brown in spots. Flip and cook for about a minute on the other side. Transfer the baked tortilla to a plate and cover with a dish towel to keep warm. Repeat with the remaining tortillas. Serve immediately or refrigerate for up to 1 week or freeze for up to 2 months.

Makes 10 small tortillas.

(Adapted from King Arthur Baking via Handle the Heat)