Whole Wheat Tortillas

We've enjoyed making homemade tortillas so much I really wanted to find a whole wheat version we could try. I found this recipe and the only change I made was to add a little flax. They were much better than store-bought and very soft and not heavy.

1 c. all-purpose flour

4 c. whole wheat flour

1/2 c. shortening

2 teaspoons salt

1 1/2 c. boiling water

all-purpose flour for rolling

In a large bowl mix together the flours and salt.

Using your hands, mix in the shortening until it is the texture of oatmeal.

Make a well in the center and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of flour and knead until the dough does not stick to your fingers. The dough should be smooth.

Shape into balls about the size of golf balls (about 2 oz.).

Place on a tray, cover with a cloth and let stand for at least 1 hour (or up to 6 hours, I would lightly dampen the cloth if waiting this long). Heat a griddle or fry pan over high heat. On a lightly floured surface, roll out tortilla to desired thickness (the more thin the better). Place on griddle and cook about 10-20 seconds until it bubbles. Flip and continue to cook for another 30 seconds or so.

Cover finished tortillas with a towel to keep warm while cooking remaining tortillas. Freeze or refrigerate any leftovers.

We filled our with black beans cooked with onions, garlic, red peppers, cumin and cilantro...YUM!