Flour Tortillas and Crackers

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).