Homemade Wheat Flour Tortillas

Tortillas are a staple in my weekly meal rotation, mostly corn tortillas, but some flour thrown in to mix things up. I use them mostly for the much loved Mexican recipes I have up my sleeve because...
I LOVE MEXICAN FOOD 
However, these things can add really fast at $2-3 a package of 4-6. What-the?!asdfg! 
So to help aid my never ceasing desire for tacos, and my wallet I made my own! SO EASY! 

Traditional Tortillas are made with lard....yup...lard. Gross! To sub for lard....yup...lard... most people use some sort of shortening...(Crisco..what is it really?) but of course definitely not an option for this foodie...so next is oil! You can use any oil really: vegetable oil, canola oil, sunflower oil....I chose olive oil because its an awesome healthy fat!  Worked wonderful!

Make em' Eat Em' then make some Tacos!

Ingredients: 

• 2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 T olive oil
• 1/2 cup warm tap water 

Directions: 

Stir flour, salt, and baking powder together in a bowl.
Add in oil and stir until well combined. (I used my hands)
Add in 1 tbs of tap water at a time until dough is malleable enough to make a ball easily. (you may need to add more water 1 tbs at a time to gather it with ease)

Flour a large surface and knead dough 15-20 times

 Divide the dough into 10 equal parts (you can adjust according to the size of tortilla you desire). Cover bowl with towel and let rest for 15 min. (I made some easy granola while waiting!)

Pick up one dough ball and start gently kneading it into a flat disk shape with your fingers.  You do this in a circular motion gently pulling the dough to its edges.

On a floured surface place your disk shaped dough and roll out until the size you desire.

Cook dough in an ungreased pan/skillet on Medium-High until dough "dries" and has small brown spots. (20-30 sec each side)

Spots!

Cover with a warm towel to keep warm if serving immediately, but I froze mine...










well....

two became tacos!

ENJOY!!!!