5 C whole wheat flour
1 t salt
1/2 C Shortening
1 1/2 to 2 C hot water
In large bowl, combine flour and salt. Cut in vegetable shortening with pastery cutter or two knifes. Place dough on floured surface and knead until it is pliable. (Can use a Kitchen aide or Bosh with dough hook attachment) Break off golf ball size pieces and roll each out between two peices of parchment paper. They should be about 1/8 inch thick.
Cook on high in a large cast iron skillet or on a grill. As you cook the tortillas, bubbles will form. Cook until the bubbles are browned, turn and brown the other side, pushing down any large bubbles that form.
Make 18 delicious whole wheat tortillas! Store in a sealed container in the fridge.
~ Wheat Cookin' Make Easy by Pam Crockett
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