2cupswhite whole wheat flour240 g, such as King Arthur brand
1teaspoonfine sea salt
¼cupbacon fator non-hydrogenated shortening (such as Spectrum)
Add flour and salt toto the bowl of a food processor and pulse to combine. Add bacon fat or shortening and pulse until you have a coarse meal (6 or 7 pulses). Add warm water and process for 30 seconds, until the dough gathers into a ball. (If the dough is too dry, add more warm water, 1 tablespoon at a time.) You want a moist but not sticky dough.
Form the dough into a ball, cover with plastic wrap, and allow to rest at room temperature for 30 minutes. (The gluten will relax and make the tortillas easier to roll out.)
Now cook the tortillas, one by one. You’ll slip into a groove as you go – roll, cook, roll while you keep an eye on the one in the pan, repeat.
Cut the dough into 6 equal pieces. Roll each piece into a little ball between your palms. Sprinkle your work surface with a little flour. Press one ball into a disc and place on the work surface, keep the other balls covered with plastic wrap. Roll into a 10″ circle with a rolling pin, flipping the tortilla occasionally to keep it from sticking. Now move your work surface near your stove-top, if possible.
Place a clean plate near your stove-top for stacking your cooked tortillas. Preheat a dry, cast iron skillet over medium high heat until hot. Add your first tortilla and cook for 20 to 30 seconds, until the top side starts to puff and bubble. Then flip and cook for 20 to 30 seconds more, taking care not to let it burn. Adjust your heat as needed. If your tortillas seem too stiff then the flour/oil/water ratio is a bit off. Don’t worry, just add a teaspoon of oil before you add each tortilla to make it more pliable.
While the tortilla is cooking, roll out the next one. Make this a team effort if there is another willing party in the house – one person cooks, one person rolls. Repeat until all tortillas are cooked. Use and store as you would store bought tortillas. Makes 6 10-inch tortillas
You can also make this dough by hand by whisking the salt into the flour and cutting in the bacon fat or shortening. Then stirring in warm water and kneading the dough for 3 to 5 minutes until smooth. Let the dough rest and follow remaining recipe instuctions.