Mexican Whole Wheat Flour Tortillas

Recipe View In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, and salt. (Prep time: 5 minutes)

Recipe View Rub in the shortening by hand until the mixture resembles coarse oatmeal. (Mixing time: 5-7 minutes)

Recipe View Make a well in the center and pour in the boiling water. Mix with a fork until all the water is evenly incorporated. (Mixing time: 2-3 minutes)

Recipe View Sprinkle with a bit of additional all-purpose flour and knead until the dough is smooth and no longer sticky. (Kneading time: 8-10 minutes)

Recipe View Divide the dough into golf ball-sized portions (about 2 ounces each). Place them on a tray, cover with a cloth, and let rest for at least 1 hour, or up to 8 hours. (Resting time: 1-8 hours)

Recipe View Heat a griddle or large frying pan over high heat. (Prep time: 5 minutes)

Recipe View On a lightly floured surface, roll out a tortilla to your preferred thinness. (Rolling time: 1-2 minutes per tortilla)

Recipe View Fry one tortilla at a time. Place on the hot griddle for about 10 seconds, or until you see small bubbles form on the top surface. Flip and cook for about 30 seconds, then flip again and cook the other side for another 30 seconds, or until lightly golden brown. (Cooking time: approximately 1 minute per tortilla)

Recipe View Repeat until all dough balls have been cooked. Tortillas can be refrigerated or frozen for later use. (Total time varies depending on quantity)