There's nothing like homemade torillas. Try this easy recipe from the National Festival of Breads for a simple, mouth-watering take on a classic!
- 1¼ cups whole wheat flour
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1-1¼ cups warm water
- 2 tablespoons vegetable oil or shortening
In large bowl, combine whole wheat flour, all-purpose flour, salt and baking powder.
Gradually add enough warm water and oil to make a soft dough. Stir until mixture is combined and sticks together. If dough is too sticky, add small sprinkles of flour. Knead dough lightly to form a smooth dough ball for about two minutes. If dough is dry, add small sprinkles of water.
Divide dough into 8 equal pieces; shape each into a ball. Cover; let dough rest 15 to 20 minutes before rolling out or place in sealable bag and refrigerate overnight.
Using a rolling pin, roll out each ball, starting in the center and rolling out, into an 8 to 10-inch circle.
Heat griddle or skillet to 400°F. Bake each tortilla about 1½ to 2 minutes per side or until lightly browned. Tortilla will have brown speckled spots. Stack, cover and keep warm.