Whole Wheat Tortillas

I decided to try this whole wheat flour tortilla recipe and was very pleased with the results! You can use oil in place of the butter. You can also use less oil or butter or even remove it altogether and just use water. I found that it’s easy to overcook them and make them crunchy. Honestly, when they’re crunchy, they resemble chips—an added bonus! Also, it takes practice to make them round…as you can see in my picture I did not succeed. They still taste yummy!

2 cups whole wheat flour
¼ teaspoon salt
¼ teaspoon baking powder (optional—I did not use)
¼ cup cold butter (or oil)
½ cup warm water

Mix dry ingredients. Cut in butter until well blended. Pour in water until it’s a nice soft dough (add more flour or water if needed). Knead on a lightly floured surface a few times. Divide into 8 even pieces. Cover and let rest 20 minutes.

Warm a skillet or griddle over medium heat. Roll each piece of dough thinly on a lightly floured surface. Place in skillet or on griddle. Cook until brown spots appear (2- 4 minutes each side). Serve or keep in refrigerator or freezer.

About 150 calories each