How to make whole wheat tortillas

These are so simple yet so delicious!  This recipe makes about 16 tortillas so feel free to cut in half if needed.  We use these for many things-recipes to come later.

In a large bowl, add:
4 cups wheat flour
1 teaspoon salt
1 1/2 cup water
6 tablespoons olive oil


Mix with a spoon. 

Pour dough (which will be very soft) onto a floured surface.

Knead until you have a dough that isn't too sticky.  You'll add flour as you are kneading to achieve the proper consistency.  If it sticks to your hands in large amounts it is too sticky..  I probably end up adding another 1/4 cup to 1/2 cup flour. 

Divide the dough in halves by using a knife.

Take each half and continue dividing into halves until you have about 16 balls of dough. 

You'll need a floured rolling pin and a floured surface to roll each ball into a flat tortilla.  Roll as thin as you prefer.

Add a drop of olive oil to a skillet and turn the heat to med/high.  Cook the tortillas (one or two at a time depending on space) for about one minute on each side. 

Enjoy!

Compare to the whole grain tortilla ingredient list from the store:

Ingredients:
Whole Wheat Flour, Water, Multi Grain Flour (Cracked Wheat, Wheat Bran, Rye Flakes, Wheat Flour, Barley Flakes, Triticale Flour, Corn Flour, Oat Flakes, Sunflower Oil, Barley Flour and Rice Flour), Vegetable Shortening (Interesterified Soybean Oil, Hydrogenated Soybean Oil and/or Palm Oil), Brown Sugar, contains 2% or less of: Vital Wheat Gluten, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Corn Starch, Monocalcium Phosphate, and/or Sodium Acid Pyrophosphate, Calcium Sulfate), Preservatives (Calcium Propionate, Sorbic Acid and/or Citric Acid), Cellulose Gum, Dough Conditioners (Fumaric Acid, Sodium Metabisulfite and/or Mono- and Diglycerides, DATEM