Wheat Tortillas


April 2020: a time for pantry cooking.

These are easier than you’d think and taste WAY better than any store bought wrap you’ll buy. Sure, they take a bit of time, but they’re simple in terms of ingredients and cooking. If you’re got someone to give you a hand, I’d recommend you have one person rolling the dough and one cooking. Kids are great cooks for this recipe! They also are great eaters. We had them for dinner last night – big hit! The leftovers were eaten for dessert with Nutella.

Before I get into the recipe, I want to stress that these should be cooked very lightly. Slight golden brown and flip. The softer they are, the better they will hold whatever you’re wrapping in them. We cook in a cast iron pan.

4 cups all purpose flour
1/2 cup shortening
1 tsp salt
1 1/4 cups hot water (not so hot that you can’t mix by hand)

Mix dry ingredients and blend with the shortening. Add the water until dough forms. Add a little more water if necessary to make a smooth dough, but not so much that its sticky. Knead until smooth. Roll into balls that are about the size of an egg (but round – you get it).

Cook on medium heat in a frying pan on the range. Ensure the pan is hot when you cook the first tortilla. They don’t take long to cook, so keep an eye on them.

Yield: 12 to 14 medium sized wraps

(We made a batch of different sizes and it fed a hungry family of 4.)

cooking tortilla

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