Homemade Whole Wheat Tortillas

My husband bought a package of multi-grain tortillas the other day, & while they were extremely tasty, they were also fairly expensive (as far as tortillas go). So, I told him I would try to find a recipe for whole wheat tortillas so we could make them ourselves. Today, I perused the internet for a recipe & found two that looked promising. When I looked at them a little more, it was pretty much the same recipe, but one made half the amount. I used the smaller one, mainly because the instructions included how to make the dough in the food processor. I used the recipe found here. I'll post the recipe, as well, so I can note what I did differently. When I gave Ammon a piece to try, he said, "Oh yeah, that's a keeper!" So, this recipe is definitely going in my book of family favorite recipes. We love homemade tortillas!

Whole Wheat Flour Tortilla Recipe

(makes 10 tortillas)

1/2 cup white bread flour or all-purpose flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup shortening
1 1/4 cups boiling water

In a food processor pulse both flours and salt. Add shortening and pulse until blended (I ended up adding just a little more shortening to make it look a little more crumby). Slowly add boiling water though tube until a wet dough forms. The tortilla dough should be just a little bit sticky (I took the dough out of the processor & kneaded it by hand a few times to make it a little less sticky, & Sharon actually helped knead & form them into balls, though admittedly, her's were more like smashed balls). Form 10 balls of dough and rest on cookie sheet under slightly damp towel or plastic wrap for at least 1 hour or up to 8 hours.

To cook tortillas, heat large frying pan on high heat (I had to turn my stove down to medium because they started to burn on high heat). Roll out tortilla on floured surface until you reach your desired thickness. Place tortilla on griddle and cook until you see a bubble form. Flip tortilla and cook for about 30 seconds more. Roll out the next tortilla while the first one is cooking (I think it would be better to roll them all out & have them sandwiched between waxed paper, because it takes a little too long to roll one out while the other is cooking & I ended up burning a couple). Eat immediately (try not to eat them all immediately, they are that good!), refrigerate, or freeze your tortillas.