Wheat Flour Tortillas

 If you've ever worked with white flour vs. wheat flour, you would have noticed that you can not simply replace once for the other.  White flour actually has smaller, more congruent granules, and wheat flour has larger granules of different sizes.  I order to accommodate for this difference, to improve the wheat dough texture, more oil and more water has to be used.  This goes for all wheat treats...if they don't taste as good as with white flour, your doing it wrong.

Flour tortillas can be used as wraps...I will not elaborate on this, because it gets comical

Ingredients:

• 4 cups of flour
• 1/2 tbs of sea salt
• 1 cup of coconut oil
• 1 1/2 cups of warm water (80-95F)

Using a pastry blender, mix the ingredients to create a brown-sugar-like mixture.

Ingredients:

• 4 cups of flour
• 1/2 tbs of sea salt
• 1 cup of coconut oil

Add 1 1/2 cups of water and mix with your hands until you have formed a dough.  
Let cool to room temperature.  Preform stretch test.  This will allow you to know if the dough is good enough for rolling.

You let the dough cool because, the warmer the dough is, the thinner it will spread and the more likely it is to break after rolling.

Roll the dough out.

Form a ball, press it onto a floured surface with the palm of your hands and roll it with a rolling pin. 

The dough will be thin and nearly transparent.

Place the dough on a hot skillet in no less than medium heat. Make sure the skillet has been greased, otherwise your dough may stick.  

Heat the tortilla for approximately 20 seconds on each side, flipping it ONLY ONCE.

Remove from heat.  Your tortilla should not be stiff, it should be flexible.  

Use it as you would like and ENJOY!