Servings per Recipe
Calories : 130
Fat : 4.5 g
Sodium : 220 mg
Total carbohydrates : 22 g
Protein : 4 g
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
2 Tablespoons vegetable oil
½ to ¾ cup warm water (105°F-110°F)
In a large bowl, combine flour, baking powder, and salt.
Add oil and mix with a fork or wooden spoon until crumbly.
dd ½ cup of water and stir with a fork or wooden spoon. Then add 1 Tablespoon of the remaining water at a time, mixing until you are able to form a loose, crumbly ball with your hands.
Turn onto a lightly floured surface; knead 6 to 8 times or until smooth.
Divide into 8 balls. Using a rolling pin, lightly flour a rolling surface and roll each piece into a roughly 8" circle. Continue dusting the surface with flour as you go so that the dough does not stick to the surface or to the rolling pin.
Heat a 12 inch dry skillet over medium-high heat. Place one tortilla at a time into skillet and cook until light brown spots appear on bottom. Turn over and cook on other side until lightly browned. You may need to adjust the heat of the stove downward a
Recipe courtesy of Montana State University and shared with permission. Original published here: https://buyeatlivebetter.org/recipes.html
Tip: The thicker the bottom of the skillet is, the more evenly the tortilla will cook. A cast iron skillet is an excellent kind to use.