Ingredients
1 cup of organic whole wheat (no enrichment)
1-1/2 cup of organic while all-purpose flour (no enrichment)
1 cup of water
2 Teaspoons of salt
Preparation
Mix 1 cup of whole wheat, 1 cup of white flour and salt together. Slowly add water while stirring and using large spoon. Once the dough is thoroughly mixed, starting kneading the dough with hands until smooth and elastic. Cover with towel and let for 10 - 20 minutes.
Heat a large thick bottomed skillet of medium-high heat. DO NOT ADD OIL.
Break off golf ball-size piece of dough, drop in bowl of white flour (additional 1/2 cup) and lay on floured surface. Using a rolling pin or flat rolling stick, roll the dough out repeatedly, while turning it 45 degrees after each roll. It will slowly roll out to a large thin circle about 10" in diameter. Move the rolled out dough to the heated skillet and lay it inside. After 30 seconds to 1 minute flip it over and do the other side for the same length of time. Pull off the tortilla, dust out the inside of the skillet with a thick kitchen towel (due to the heat) and repeat until all the dough is gone.
