Whole Wheat Tortillas

With the tortilla press TURNED OFF this was a great activity with the grandkids. We portioned the sticky dough with an all purpose scooper and placed it between two sheets of parchment paper and gave it a good PRESS.  Then grandma brought the dough over to a hot griddle to cook on medium high heat for 1-2 minutes per side.

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Whole Wheat Tortillas

Difficulty: Medium

Servings: 20

Ingredients

Servings

• 3 cups Whole Grain Flour
• 1.5 cup Unbleached White Flour
• 0.5 cups Vital Wheat Gluten (May replace with flour if not on hand)
• 2 teaspoons Satl
• 1 cup Mayo (Can sub olive oil or plant butter)
• 2 cups Boiling Water

Instructions

1. A food processor with dough blade makes easy work of this scoopable sticky dough. Don't try this with full recipe unless you have a large (14+cup) food processor that can handle the weight of the dough. Place dry ingredients in the bowl with the mayo and process while heating up the water.
   
2. Slowly drizzle the boiling water and process for 3-5 minutes. The dough will be sticky. Let rest for 30 minutes to an hour.
   
3. We used a tortilla press ... because 1. The dough is sticky 2. When the press was not plugged in (and not hot) we could do this with the grandkids. If you do not have a press, you can use parchment paper and roll the dough.
   
4. Cook on hot cast iron griddle for 1-2 minutes per side.