2 c. unbleached flour [or switch around: 1 c. unbleached + 2 c. w.w. flour]
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. sea salt
1/3 c. oil
up to 1 and 1/4 c. hot water (start with 1 cup)
Easy method: (put ingredients into a gallon zip-loc bag for easy mix/kneading)
Unbleached flour, whole wheat flour, baking powder, salt. Cut in oil. Add 1 cup hot water. Knead dough, adding 1 T. of extra water at a time, as necessary until dough is soft but pliable enough to stretch. Divide into 8 balls. Completely cover; let rest 40 to 60 minutes. Take one ball at a time, keep others covered. Using a rolling pin: roll dough from center out, turn a bit, roll from center out; repeat this process until dough about 1/8-inch thick; they don’t have to be perfectly round; will still taste wonderful. Brush each rolled tortilla very very lightly with flour, stack; keep covered while rolling out remaining balls one at a time. Place rolled tortillas, one at a time (keep others covered), on preheated dry (no need to add oil or butter) medium-high skillet. Cook 20 seconds, or ’til light brown spots form on the bottom of tortilla. Flip over, cook about 10 to 15 more seconds. DO NOT over-cook, as you want the tortillas to be soft. If any get a bit ‘crispy’, put them into a plastic bag to cool; this should soften them. Again, do not over-cook.
Makes 8 tortillas, enough for the 4 burritos and 4 mexi lentil wraps /one person as part of the 30 day thrifty meals plan.
Flour Tortilla Crackers: a frugal money saver
Cut each cooked/cooled tortilla into 6 triangles, place triangles in a single layer on ungreased baking sheet; bake 350° for 11-15 minutes (until crisp).