Wheat Flour Tortillas

Who doesn't love Taco Night? With this recipe, you can quickly make your own fresh, delicious wheat flour tortillas to load with rice and refried beans, pico de gallo, maybe some vegan sour cream? Don't forget vegan cheese sauce! I prefer flour tortillas to corn tortillas personally, which is good, since I can't seem to make my own corn tortillas...

Ingredients:
-1 C all-purpose flour
-1 C white whole wheat flour
-½ tsp salt
-¼ C veggie oil
-1 tsp baking powder
-½ C (+) warm water
-cornmeal

To make:

1. In a medium bowl, mix flour, salt, baking powder.
2. Cut in oil with a fork, and mix well, using your fingertips to completely combine.

3. Add water, and mix until a sticky ball forms. If dough is still at all dry, slowly add water until it is quite sticky, but not soupy.

This is actually what it looks like after sitting for 30 min.

4. Cover bowl, and rest for 30 minutes to ensure complete water absorption.
5. Divide into 8 pieces, roll into small, loose balls. Cover with a damp paper towel.

So obviously I made a double batch...

6. Dust a clean surface with cornmeal. One at a time, pat the balls flat with your hands, then press flat as you can on the cornmeal surface, pressing out from the center with the heel of your hand. Once it is as flat as you can get it, press it even flatter with a heavy rolling pin. Flip it over and roll flat again.

The flatter the better!

7. Heat a cast iron pan to medium. Put the flattened tortilla on the dry pan and cook until bubbling, about 2 minutes. Flip over and cook until bubbling again, about 2 more minutes. Both sides should be browned and bumpy. What time is it? Taco Time!

Brown and bubbly!