(For 6 tortillas)
- 1 1/4 cups whole wheat flour
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/2 cup warm water
In a mixing bowl, combine flour, oil, and salt. Ether by hand or with an electric mixer with bread hooks, mix for 3 to 5 minutes until a crumbly dough forms. Then, gradually add water until the dough becomes smooth. I found it easier to mix it by hand, occasionally using my hands to mash the crumbles together.
After the dough reaches a smooth, elastic consistency, divide it into 6 evenly sized pieces. Roll each piece into a ball and flatten it slightly. Set the dough disks on a tray and cover for about 15 minutes.
After 15 minutes, shape each dough disk into a very thin, 8″ diameter circle. I found it easiest to set each disk on a plate and shape it with the heel of my hand, but a rolling pin would work too.
Heat a nonstick frying pan to medium-high heat. Let it get hot before placing any dough in the pan. You might want to add a little oil to keep them from sticking, but they usually don’t.
Fry one dough circle in the pan at a time. Fry one side for 20 seconds, then flip for another 20 seconds. Let the tortillas cool for a little bit before serving, or refrigerate them to save them for later.