Whole Wheat Flour Tortillas
adapted from CookingMexicanRecipes
5 cups of soft wheat flour
1 tbsp baking powder
2 tsp salt
1/2 cup powdered milk
4 tbsp oil
1 1/2 cup warm water
Combine 4 cups of flour, baking powder, salt and milk in a mixing bowl. In another bowl combine the warm water and oil.
With mixer on medium, slowly add the water and oil mixture to the flour mixture until everything is all mixed together. Add remaining flour a couple tablespoons at a time. Dough will begin to pull away from the sides of the bowl. Add enough flour until dough is soft and not sticky.
Divide dough into small balls, about 2 tablespoons. Place the balls on a baking pan or counter, making sure they don't touch each other and cover with a damp cloth. Let them rest for 20-30 minutes.
Preheat an ungreased skillet or cast iron pan on medium high heat.
Lightly dust surface with flour. Take a ball of dough and flatten it out to a 4-inch circle. Rub flour on your rolling pin and roll the dough from the center out. Roll the tortilla until it is 6- or 7-inches in diameter and about 1/8 inch thick.
Place tortilla on preheated skillet. Cook tortilla for about 15-30 seconds, just until it starts to look dry. Flip it over and cook an additional 10-20 seconds.
Don't over cook it! You want the tortilla to be nice and soft.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.
If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10-15 minutes.