Wheat Tortillas (No yeast products are best if trying to loose weight.)You can always embellish from simple basic recipes, which are always the best. Whole Wheat 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 (A BIT LESS IF ALL W/W)
1 tbs. Salt
½ tbs. Shortening (or equivalent)
2 cups hot water
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 a while getting water into the wheat germ, brand, and gluten which is not required IF using white flour. Small rolling pins (size of broom sticks) are best to roll out the tortillas with then fry.
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