Whole Wheat Tortillas: You can always embellish from simple basic recipes, which are always the best. Tortillas cost so much in the grocery stores these day and are not keeping up with popular demands from consumers. It may be easier to make them up and store them either in dough balls or cooked up then store in the refrigerator in a plastic container so not to dry them out. Or reserved this recipe on hand in bad times. Plus they taste better-made fresh. Tortillas can’t be store long but can last though out the week if made ahead of time.
Tortillas
4 cups Flour
1 tbs. Salt
½ tbs. Shortening (or equivalent)
2 cups hot water (just enough for a good ball of dough, or can be place in a bread maker on mix.)
Mix flour, salt, shortening and mix thoroughly like pie dough. Add hot water slowly to right texture then knead into small balls. If you use whole-wheat flour add either less flour or a bit more water. Set dough aside to abosorb all the water into the wheat, and gluten which is not required using white flour. Small rolling pins (size of broom sticks) are best to roll out the tortillas with then fry. By P.T. Sherman
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