Whole-Wheat Tortillas
Ingredients:
3 cups whole wheat flour
2 tsp aluminum-free baking powder
1/2 tsp sea salt
4 tbsp butter or vegan spread (non-hydrogenated)
1 to 1 1/4 cup warm water (tap-water warm, not boiling)
Directions:
Combine all dry ingredients in large bowl. Cut it butter/margarine (I just smash it in with my hands). Slowly add water until everything comes together into a smooth, firm, dough (if it's sticky, add more flour). Knead with your hands for a few minutes, and then separate the dough out into 12 small balls, and let it rise for ten minutes or so. In the meantime, put a clean, dry, ungreased frying pan over medium-high heat, and let it warm up.
Roll the dough balls out flat (turn the dough as you do this, and flip it. You'll get more "round" tortillas). Place them in the hot frying pan one at a time until they get freckles and bubbles. Flip them with a fork or spatula. This only takes a few seconds. I use this time to roll out the next dough ball.
Put the hot tortillas into a warmer or a dishtowel folded in half to keep them warm while you finish cooking their brethren. These can keep in a plastic bag in the fridge for up to a week, though they'll be eaten before then. Once you make the initial investment for raw ingredients, these can be made for about fifty cents a dozen (less if you buy flour in bulk as we do).