Makes about 12
Vanessa Barrington / D.I.Y Delicious
They’re more fun if you make 2 out of every ball of dough, but then you get spill out. It’s up to you.
When freezing put parchment paper between every 2.
2 ½ cups flour
½ cup whole wheat flour
1 ½ teaspoons salt
1 teaspoon baking powder
2 Tablespoons vegetable oil
2 Tablespoons butter – cut into small squares
In a bowl mix the two kinds of flour, salt and baking powder. Add the oil and butter -using your fingers to mix it together. Add 1 ¼ cups warm water gradually, mixing into a dough with a fork. (Sometimes you don’t need the whole amount so go slow) t. Once the dough is formed knead for 2-3 minutes. The dough should be soft and pliable but not sticky.
Cover with a moist towel and let it sit for 15-20 minutes.
Divide the dough into 12 pieces and form each one into a small ball. Cover with a moist towel and let it rest for 10 minutes).
Heat a heavy pan on a medium- high heat. Roll each ball into an 8” thin disk and cook for about a minute on each side, careful not to burn it. There will be brown bubbles on the surface of your tortilla. Remove from the pan and place under a clean towel.
I like it like this:
Slice into thin strips: colorful peppers, purple onion, and jalapeno pepper
Steak, chicken, fish or shrimp
Fresh cilantro leaves
Heat a non-stick pan, add a little bit of oil. Place your meat (or seafood) in half the pan and vegetables in the other half. Season with salt and pepper and sauté briefly on high heat
Place in the tortillas, add some fresh cilantro and serve with lime slices and some spicy chili sauce.