Whole wheat tortillas

6 servings

Ingredients

Quantity Ingredient
½ cup Whole wheat bread flour
½ cup Whole wheat pastry flour
¼ teaspoon Salt
-=+Dianne in Freeport, Texas+=-
\"Que la fuerza vaya contigo.\"
1½ teaspoon Sesame oil
½ cup Hot water
Additional flour/kneading

Directions

In a medium-sized bowl, stir together flours and salt. Drizzle in oil and distribute it evenly with a fork. Add water and stir mixture to form a dough. Turn dough out onto a lightly floured surface and cover with a cloth towel. Wash and lightly grease bowl.

Thoroughly knead dough, lightly sprinkling flour on kneading surface only as necessary to keep dough from sticking. When dough is smooth and resilient, form into a ball, return to bowl, and cover with a damp towel and plate. Set aside for at least 30 minutes, but preferably several hours or overnight; it will keep several days refrigerated.

Divide dough into 6 equal balls. While working with one ball, keep the others covered. With a rolling pin, roll each ball into a circle 9 to 10 inches across. Stack between waxed paper and cover.

Heat an ungreased but well-seasoned griddle until water sizzles.

Place a tortilla on the griddle and cook 20 seconds, until bottom is slightly browned and bubbles appear on the surface. Turn and cook 15 to 20 seconds more--the tortilla should still be soft and pliable.

Immediately wrap in a cloth towel and cover with an inverted bowl.

Cook and wrap remaining tortillas in the same manner. Serve warm.

Makes 6 large tortillas.

Variation: For sesame tortillas, omit oil and add 2 tablespoons roasted, grounds sesame seeds to dough.

(From September, 1992, _Vegetarian Times_)

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