Homemade Wheat Flour Tortillas
- 2 cups wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vegetable oil
- 3/4 cups water
While you're pulsing, add the vegetable oil slowly and mix until it looks like crumbs.
Again, slowly add the water until it's mixed. You might need more or less water, so keep an eye on it. You want the dough to be held together and a little sticky.
Take out a chunk slightly larger than a golf ball and roll it out on a slightly floured surface. Get it as thin as possible, but you still should be able to transport it without poking holes in the tortilla.
Cook it until it bubbles on a DRY skillet at medium to low heat, and then flip it over and cook the other side.
Let them chill out on a towel and then store them in a ziplock.
I made them into delicious tacos with ground beef, quinoa, potatoes, green onions, green garlic and some cheddar cheese from the Cheese Shop.
Top all that with some spicy arugula and fresh cilantro. It's all fresh and it's all local!
Some salsa is on my grocery list for next week... But this was so flavorful without.