Success! I am so happy with the way that these tortillas turned out. These tortillas have a great flavor from the wheat and the very mild olive oil. They stayed soft for hours after I made them. I made then right after lunch and then kept them in a ziploc on the counter until dinner. I have the remaining ones in the refrigerator now, so that I can see how they reheat tomorrow. *Updated to add that they keep very well for a couple of days. Probably longer than that, but ours never last that long in the house!
- 1 1/2 cups freshly ground whole wheat flour
- 1 1/2 cups AP flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine grain sea salt
- 3 tablespoons light olive oil
- 1 cup warm water
- Mix together the dry ingredients and then add the wet ingredients. Stir together until combined. Knead on a floured surface until smooth. Divide dough into 12 balls. Cover with a towel and let the dough rest for at least 15 minutes.
- Preheat non stick skillet or griddle on the stove-top. Medium high heat worked well for my tortillas. If you toss a drop of water onto the skillet, it should bubble or hiss. To form tortillas, flatten with the palm of your hand and then roll out each ball of dough using a rolling pin.
- Place a tortilla in the hot skillet and allow it to cook until it begins to bubble. Turn tortilla and cook the other side. Cooking time for my tortillas averaged 1-2 minutes per side. Stack the tortillas in a towel and cover them to keep them warm.