Today’s recipe comes from my daughter. She’s the ultimate DYI cook who makes almost everything from scratch. During our last visit, she whipped up a batch of whole wheat tortillas that were absolutely scrumptious. So yesterday, when I gave the crockpot chicken fajita recipe another whirl. Since I had proactively scribbled the recipe on the back of a sales receipt and stuffed it in my purse during our visit, I didn’t even have to call and ask her for advice.
Whole Wheat Tortillas
2 1/2 cups whole wheat flour
1/4 cup olive oil
1 teaspoon salt
1 cup warm water
Mix salt and flour together in a bowl. Add oil and work it in. Mix in water until the dough holds together (add a little more water if needed).
Sprinkle a little corn meal on the counter and turn out dough. Knead a few times. Divide the dough into 12 balls. One at a time, press each ball into a pancake shape.
Roll out into a very thin circle. (Getting the hang of rolling them into a circle takes practice. I nailed it by the 12th tortilla!)
Place a little olive oil in skillet. Heat skillet on stove (medium to medium high heat). Put tortillas in skillet one by one. Cook for a minute or two, until the tortilla gets a bit bumpy.
Then flip and cook for a minute longer.
These are best served fresh and warm with fajitas, tacos, or anything else that uses tortillas. They can also be stored in a Ziplock bag in the fridge for several days.
