These whole-wheat tortillas hardly need an introduction.
They are easy, contain few ingredients, and remain fresh in your fridge for at least a week.
That's a week filled with cilantro-lime quesadillas, black-bean burritos, hummus-and-veggie wraps, and slathered-in-butter-and-cinnamon-sugar goodness, all kicked up a notch!
In case I've caught you with pre-cooked, tasteless tortillas in your fridge,
throw them out and give these babies a shot.
They'll add a whole new satisfying chewiness to your fajita experience.
(In a pinch, choose the uncooked tortillas from your grocery store's refrigerated section.
We love Don Julio's!)
Whole-Wheat Tortillas
from NieNie
2 cups whole-wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
3/4 cup warm water
In a medium mixing bowl, combine flour, baking powder, and salt. Add olive oil, and stir until well combined. Add warm water a tablespoon at a time until the dough gathers into a ball (you may not need all 3/4 cup).
Knead the dough on a floured surface about 15 times, and then leave it to rest for 10 minutes.
Divide the dough into 10 equal portions and shape into balls.
Back on the floured surface, roll each ball of dough into a circle, starting in the center of the ball and working outward. Make the tortillas as thin as you can without the dough breaking.
Cook tortillas in an ungreased skillet over medium-high heat until they're nice and puffy. (I like to slather the first one or two with butter and eat them with cinnamon sugar!)
Store in a sealed plastic bag (I like the Hefty two-gallon storage baggies found near the plastic wrap and Ziploc bags). Will keep for at least a week in the fridge.