- 2 C whole white wheat flour (Either grind your own from hard white wheat berries or I currently use King Arthur brand white wheat flour. See my post about this for more information.)
- 1 tsp salt
- 3/4 tsp baking powder
- 3 Tbsp butter, softened
- 2/3 C warm water
- Mix flour, salt and baking powder in a bowl. Rub in the butter until all the pieces are smaller than a pea. Stir in the water and knead lightly until a soft dough forms.
- Cover with saran wrap and let it rest for 15 minutes.
- Divide into 12 pieces and roll into balls. If the dough is sticky, lightly dust your hands with flour only until it becomes manageable.
- Using a rolling pin, on a floured surface roll each ball out into about 6-inch rounds. I am able to stack them, slightly staggered into a couple piles.
- Heat a heavy frying pan or skillet to medium-high. Add one tortilla at a time and cook for 1-2 minutes, turning over as soon as the surface starts to bubble. The tortilla should stay flexible, but brown in some places. Remove from pan and wrap in a warm tea towel to keep warm while you cook the rest of the tortillas.
- Store by wrapping with saran wrap, then place in a ziploc bag and put in the refrigerator.