Whole Wheat Tortillas

I had planned on sharing all kinds of Mexican recipes with you all last week, for Cinco de Mayo.  Well… I shared about 4 anyways. : )
I usually buy my tortillas for convenience, but I am kind of shocked at how much more expensive whole wheat ones are last time I checked.
So, I decided to make my own, of course!
Tortillas are really easy to make, especially if you have a tortilla press.
And if you have kids, pressing the tortilllas is something mine usually love to do.
Just remember to plan ahead and make your dough in the morning, since these are almost completely whole wheat it really helps if the dough has a full 8 hours to rest.  If you don’t, they’ll still be okay, you just won’t be able to roll them as thin.


1 cup white flour
4 cups whole wheat flour
1/2 cup plus 2 T shortening
2 tsp salt
1 3/4 cups boiling water

Mix the flours and salt together in a bowl, then use your fingers to rub in the shortening.  Make a well in the center and pour in the water.
Use a fork to mix well.  Knead to a smooth dough, sprinkle with a little extra flour if needed.  Divide into 24 balls, place on a tray and cover with a tea towel.  Let rest for at least a couple of hours, up to 8.
Either roll out the balls to desired thickness, or use a tortilla press.

(I line mine with a cut open gallon Ziplock bag)
Cook on a dry skillet or griddle without oil until golden and cooked through.  If your tortillas are hard to roll or press, try letting the dough rest longer.
Makes 24 tortillas.

Recipe adapted from Shelf Reliance

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