Saturday, January 2, 2010

Whole Wheat Tortilla’s

Whole Wheat Tortilla’s

2-3 C whole wheat (freshly milled is best)
2 Tbs Lecithin
¼ tsp baking powder
1 tsp salt
¼ C oil

Measure liquids into mixing bowl. Add dry ingredients, kneading in the flour until the dough is workable but not too stiff. Let stand 10 minutes. Shape into 8-10 balls and let stand 10 more minutes. Roll very thin to forma 10 inch circle. Bake on a lightly greased griddle till done (not browned).

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