5cupsof flourI now use spelt but we loved whole wheat as well
1 1/2– 1 3/4 cup boiling water
2Tbspwheykefir, yogurt, etc.
Mix the flours and salt together and then hand mix in the oil and whey.
Mix and rub together until it kinda looks like oatmeal.
Make a well in the center and pour the boiling water in.
Stir together until dough forms and is neither sticky or crumbly.
Then roll into golf ball sized balls.
For burritos, make them a bit bigger, for smaller tacos like we like around here, make just a tad smaller.
Let sit, covered, for at least an hour or up to 8 hours.
Heat a non stick pan to fairly high heat for about 5 minutes.
Roll each tortilla out to appropriate thickness (or use tortilla press)
Place it in a hot ungreased pan for about 10 seconds, until you see it just start to bubble around the edges.
Flip over and let set for about 30 seconds. (Sometimes they puff up and I’ll either just leave ‘em or hold them down with a spatula, either way they turn out fine).
Flip over to the first side and cook for another 30 seconds. After doing a couple you’ll begin to see exactly how high your stovetop should be set. You want them to cook quick, but not burn. Leave them undercooked and they can get dense.