Whole wheat flour Tortillas

*Makes twelve 8 inch tortillas

Ingredients:

• 2 cups whole wheat flour
• ½ teaspoon salt
• 2 teaspoons seasoning of your choice (we used 1 tsp 'Mrs. Dash' Fiesta lime & 1 tsp Table blend. Her spices are salt free)
• 2 teaspoons flax seed
• 3 tablespoons olive oil
• 1 cup warm water

Directions:

Combine the flour, salt, seasonings, and flax seed in a medium mixing bowl or a food processor and mix together. I used the food processor and it worked great. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if you’re using a food processor). Depending on the flour’s moisture content, you may need to use more or less water. You’ll want dough that’s a bit sticky. Once you’ve mixed the dough, let it sit, covered, for 20 minutes.

Turn out the dough onto a lightly floured surface, knead it a few times, and pat it into an even disk. Cut the dough into 12 pieces, and roll each piece into a ball. Cover the balls and let them rest for 20 minutes.

Heat a heavy, ungreased griddle or skillet over medium-high heat. Take one of the balls and flatten it into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortilla into a very thin, flat round about 8 inches in diameter. Toss a tortilla onto the griddle or skillet and let it heat on one side for about 1 minute, then use a spatula to lift and flip the tortilla to bake it on the other side, about 1 more minute.

While the first tortilla is baking, roll the second one. Transfer the baked tortilla to a plate and toss on the next tortilla. Repeat until all the tortillas are rolled and baked.

We kept six as tortillas and then baked the other 6 into chips. To make the chips, preheat the oven to 325. Once the oven is preheated, place the tortillas on a cookie sheet and bake for 15 - 20 minutes or until crunchy. When they're done, break them into chips.