I've been experimenting with my grain mill lately and made some yummy tortillas. In the past, we tried whole wheat tortillas from the store and didn't like them. With my grain mill, I'm able to grind Kamut, spelt, hard white wheat, and more for different flavors and nutrition. I love Kamut for tortillas! It has a light flavor, almost like a cross between a corn tortilla and a white flour tortilla. Julia has so far refused to eat tortillas, but gave these a try and liked them. Here is the recipe:
2 cups flour - I prefer Kamut flour, but 1 cup Kamut and 1 cup hard white wheat works also.
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup vegetable oil
1/2 cup lukewarm water
Mix flour, salt, and baking powder. Add oil and mix until it forms pea sized balls. Add lukewarm water, until dough is soft and pliable. On a floured surface, knead dough until smooth, 1-2 minutes.
Place in bowl, cover and let rest 30 minutes. The dough does not rise, but this gives time for the flour to soak up the water so the dough is not too crumbly.
Knead dough again just for a minute and form 8-10 balls. (Yes, this is only five, the other three are already rolled out.) ;)
Roll out as thin and round as possible. Made with all Kamut flour, they are actually very easy to roll out.
Preheat a cast iron frying pan (ungreased) and cook one at a time. Flip it over once bubbles start to form. This only takes about a minute - in the photo above, the tortilla is ready to be flipped. The second side usually cooks even faster, so keep an eye on it.
Stack the finished tortillas on a plate and cover them with another plate to keep them soft. Cook some chicken, green pepper, and onion with seasonings and you have a tasty meal!
Find more healthy recipes here: Heavenly Homemakers Recipe Parade