Typically, flour tortillas use lard or shortening as their base, but see, neither of those unhealthy varieties of fat sit very well with me – in, uh, more ways than one. Yeah. I’ll let you think about that for a while.
Anyway, I decided to make these whole wheat tortillas even healthier with the addition of olive oil instead of its artery-clogging counterparts. Cost-wise, these are a bit more pricy than lard or shortening-based tortillas, but even with the cost increase, these still only come out to 17 cents per tortilla. Still cheaper than most store-bought tortillas, so I’m not complaining.
Whole Wheat Tortillas
2 cups whole wheat flour – $0.32
1 tsp salt – 0.01
1/4 cup olive oil – $0.60
3/4 cup boiling water – free
- In a medium-sized bowl, mix olive oil with flour until texture is crumbly. Slowly add boiling water and continue to stir, making sure not to burn yourself. When dough is cool enough to work with, start kneading with your hands.
- Once dough is elastic, cover and let rest for 30 minutes.
- After 30 minutes of resting, portion dough out into eight separate pieces. Roll each piece out as thin as possible without causing tears in dough.
- Place on a hot skillet until tortilla starts to form air bubbles, then flip and cook just until tortilla is no longer doughy.
Note: I highly recommend cooking your tortillas on a very, very hot skillet for a short amount of time opposed to cooking them at a lower temperature for longer. The fast and hot method results in a much softer tortilla.
Makes eight tortillas.
Total cost: $0.93
Cost per tortilla: $0.12