I’m giving the whole wheat flour tortilla another go, with some adjustments to the last recipe I made:
- 375 g freshly-milled hard white wheat flour, coarse bran sifted out
- 2 tsp baking powder
- 1 heaping tsp fine sea salt
- 5 tbsp Crisco vegetable shortening
- scant 1 c warm water
- cut prepared dough into 19 balls, each weighing 1 1/8 oz
These taste really good, but the texture is a little tough. Not sure if that’s because I’m over-cooking them in the skillet or if it’s a whole wheat flour thing.
I froze the tortillas and eat them as needed from the freezer, and while they’re not the soft and fluffy tortilla I’m seeking, they’re nice to have on hand.