It wasn't difficult, just time consuming. When I get a chance, I am going to make a big batch and freeze some for future use.
And, Andrew said they were awesome. And he is picky about Mexican and tortillas. So I feel confident in posting this recipe.
2 1/2 cups whole-wheat flour (I might try the white whole-wheat next time)
1/2 cup oil
1 tsp salt
1 cup warm water (heat in the microwave for 1 minute)
In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with a dough hook, those can be used as well.
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Take out the dough and divide it into 12 equal pieces.
Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a lightly floured board or counter top, roll each ball into an 8 to 10 inch circle. Be careful not to use more than a tsp or 2 of flour when rolling out each ball of dough because too much excess flour will burn in the pan.
Spray the pan with cooking spray and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.
My little guy wants to help me cook so baldy. I let him roll out some dough while I did the the actual cooking.
