Whole Wheat Tortillas.

I have adapted this recipe from one found at Shelf Reliance. I made golf ball sized balls of dough, rolled them quite thin and they weren't very big, about 6 inches. And it only made 12 tortillas. If you want more tortillas or larger ones, you may want to double the recipe accordingly. If you don't roll them super thin, you may want to increase the cooking times also.


Whole Wheat Tortillas


1/2 cup THRIVE white flour
2 cups THRIVE whole wheat flour
1 teaspoon THRIVE iodized salt
1/4 cup shortening
1 cup boiling water
Additional flour for rolling

Sift together white flour, whole wheat flour, and salt. Add shortening with a fork, pastry cutter or hands and mix until crumbly.
     Make a well in the center of the mixture, then pour boiling water in the well. Mix with a fork until all of the water is evenly incorporated. Dough should be soft and not sticky. If dough is too flaky, add more water 2 tablespoons at a time until dough comes together. If dough is too sticky, sprinkle with a bit of additional flour and knead until the dough does not stick to fingers.
     Form dough into balls about the size of golf balls and place them on a tray. Cover with a cloth and let sit for 1 hour.
     Heat a griddle or large frying pan over medium-high heat.
     On a lightly floured surface, roll out a tortilla as thinly as you prefer. Fry the first side for 10-15 seconds. Flip the tortilla over and let it cook for approximately 15-30 more seconds.