Whole Wheat Tortillas

by Ashley Boyer

Soaked (overnight method): 

Start with: 2 cups white whole wheat flour
Cut in: 1/4 cup coconut oil or butter
Fork in: 1/2 cup water w/1 Tbs plain yogurt or just 1/2 cup whey

After a 12-24 hour soak at room temperature, sprinkle the 1 tsp salt on and knead into dough. Do not refrigerate at all, unless you need to hold the dough until a later time.

Divide dough into 8-11 balls and roll out. Heat skillet on medium to high heat and cook for about a minute on each side. Serve with black beans, cheese, tomatoes, avocado, lettuce, etc. 

Non-soaked method: 

Mix together:

2 c. white whole wheat flour (I did 1 cup WW flour, 1/2 c spelt and 1/2 c buckwheat and it made it pretty crunchy)
1 tsp. salt

cut in: 1/4 cup coconut oil or butter 

Add 1/2 cup water and knead well.

Divide dough into 8-11 balls and roll out. Heat skillet on medium to high heat and cook for about a minute on each side. Serve with black beans, cheese, tomatoes, avocado, lettuce, etc.