Bev's Recipe Collection

• 4 C whole wheat flour
• 1 1/2 t salt
• 1 1/2 t baking powder – the baking powder can be omitted to make these unleavened.
• 1/3 C softened butter (or cold butter cut into small cubes)
• 1 – 1 1/4 C water

Mix together first 3 ingredients.  Cut in butter until crumbly. Gradually pour in the water while mixing.. Add as much flour as needed to make a smooth and pliable dough. (If you add too much water, simply mix in a bit more flour).  Form it into 14 balls.  If using baking powder: Let it rest 10 minutes. Roll each ball into circles.  The tortillas should be thin.  Flop them in a hot skillet or griddle and cook about 30 seconds on each side.

To make them more flexible, store them in a glass dish with a lid while warm.  The steam will make them more pliable.  Place a paper towel under the bottom tortilla, to prevent it from becoming too moist.