Whole Wheat Flour Tortillas

See that delicious shrimp taco goodness??? I love shrimp tacos, but that's not entirely why we are here today. I mean, it is why we are here, but the shrimp tacos as a whole, we aren't covering right now. You'll just have to wait a little so I can break it all down for you. Plus, I honestly can't remember exactly what I did. I hate when that happens.

Anyway, while I try to rack my brain for the ingredients, I'll share with you a recipe for whole wheat flour tortillas. A staple that you need to make, and a staple for these shrimp tacos. Remember to try and roll these out as thin as possible, and store any extras in a ziploc bag in the fridge.

Whole Wheat Flour Tortillas
Printable Recipe
by Kacey's Kitchen, adapted from The Big Book of Bread by Anne Sheasby

* makes 12 small tortillas, 6 large

• 1 cup all purpose flour, plus more for rolling
• 1/2 cup whole wheat flour
• 1 tsp salt
• 1 tsp baking powder
• 3 tbsp butter, room temperature
• 2/3 cups warm water
  

1. Combine the flour, salt, and baking powder in a large bowl.
2. Lightly rub in the butter.
3. Make a well in the center, then add enough water, mixing to form a soft dough. Knead the dough lightly for 1-2 minutes, then cover and let rest for 10 minutes.
4. Divide the dough into 6 or 12 equal portions, depending on how large you would like your tortillas.
5. Roll out each portion on a heavily floured surface to form a very thin round. Brush out the excess of flour from the tortilla. Another way to do this, if you don't have a tortilla press, is to cut open a large ziplock bag, place dough ball in the middle, and roll flat. This eliminates any sticking, and it's easy clean up!
   
6. Heat a large non-stick pan until very hot, then add a tortilla and cook for 1.5-2 minutes or until the surface starts to bubble and the underside is speckled brown. Turn the tortilla over and brown the other side for about 30 seconds.
   
7. While the tortilla is cooking, roll out another round and repeat. You might need to brush away some burned flour from the pan in between cooking the tortillas.To re-heat, wrap them in foil and place in a preheated oven at 350F for about 5 minutes.