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Whole Wheat Tortilla

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• 2 - 3 cups freshly milled wheat flour (usually 3 cups) 1 cup warm water
• 2 Tbs. Lecithin (optional) 1/4 tsp. baking powder
• 1 tsp. salt 1/4 cup oil

Measure liquids into mixing bowl. Add dry ingredients, kneading in the flour until the dough is workable but not too stiff. Let stand 10 minutes. Shape into 8 - 10 balls and let stand 10 more minutes. Roll very thin to form a 10 inch circle or use a tortilla press. Bake on a lightly greased griddle till done (not browned). These are as much fun to make as they are to eat with our new Wrap Master. To cook a large quantity more quickly, I use the Wrap Master to press, then place on my hot griddle to finish cooking.

To the above recipe add 2 Tbs. Sucanat, 2 tsp. cinnamon, and a dash of nutmeg. Prepare same as above. Serve these with fruit, topped with unsweetened yogurt, and drizzled with a little honey. Roll up for a delicious breakfast burrito or dessert.

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This page  modified on 07/03/07 .  Comments or questions?