Tortillas
3 cups (750 ml) whole wheat flour
1/3 cup (80 ml) extra-virgin olive oil or organic vegetable oil
1 tsp (5 ml) sea salt
1 cup (250 ml) warm filtered water
In a large bowl, combine flour and oil; mix with a fork until crumbled. In a small bowl, dissolve salt in warm water then slowly add to flour mixture. Knead mixture for five to seven minutes to form a smooth dough. Cover dough and let sit for 30 to 40 minutes at room temperature. Cut into one-and-a-half-inch (8 cm) balls. Dust working surface and dough with flour then roll each piece into a thin eight-inch (20 cm) round.
In a skillet, pan fry each side on medium-high heat for one minute or until both sides bubble and turn golden-brown.
Use tortillas fresh or wrap in plastic and refrigerate for use the next day. Makes 12 to 16 tortillas.
Source: alive #225, July 2001
Tortillas
alive Editorial
