Wheat Tortillas

Wheat Tortillas

5 cups whole wheat flour

1/2 cup shortening

2 teaspoons salt

1 1/2 cups boiling water

flour for rolling

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.Make balls the size of golf balls. Place them on a tray, and cover with a cloth.

Let stand for at least 1 hour, or up to 8 hours.

Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

For years I've tried to make wheat tortillas that weren't crisp. For a while I thought it might be impossible to make wheat tortillas at home, so we bought the very expensive store-bought ones. They were also loaded with additives. The key is the boiling water and letting it sit and kinda cook and soften. I love when Heavenly Father makes it possible for us to come upon an idea or recipe that saves our family money and improves our health. I love how He doesn't give us everything at once, but let's us experiment, search, and try. Then when we are given the answer we value it even more.