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Finally, a whole wheat tortilla that actually tastes..amazing! I keep making these and freezing them so I don’t ever have to buy them from the store again! They take a little while to make by yourself but the more you make them the easier it becomes. The hardest part for me is trying to roll them into circles! Try these out and you will not be disappointed! I slightly adapted this recipe from http://www.100daysofrealfood.com/2010/05/26/recipe-whole-wheat-tortillas/.

Whole Wheat TortillasWhole Wheat TortillasServings: 12

Prep/Total Time: 60 min

Nutrition Info: Calories-158; Fat-8g; Cholesterol-0mg; Sodium-70mg; Carbohydrates-18g; Fiber-3g; Protein-3g; Sugar-1g

Ingredients

  • 2 1/2 cups whole-wheat flour
  • 1/2 cup coconut spread or coconut oil (you can also use grapeseed oil, avocado oil, olive oil but each will result in a slightly different taste and sometimes texture)
  • 1/8 tsp salt
  • 1 cup warm water (heat in the microwave for 1 min)

Directions

  1. In the bowl of a heavy-duty mixer set with a dough hook or blade, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces
  4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour
  5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas
  6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 6-8 inch flat circle
  7. Grease the pan with a little spray oil as the pan heats and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze

Preparation!

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