t is for tortillas

I first tried making my own tortillas a couple years ago when I was pregnant with William. It was springtime, which doesn't last very long here in Houston, and I would let the kids play in the backyard while I made dinner. I opened the kitchen window above the sink and listened to them enjoy the cool weather and I rolled and rolled and rolled and rolled tortillas all night long. Well, that's what it felt like anyway. The first recipe I ever used made 24 tortillas, so that was quite the undertaking in one night. This recipe, which I use often, makes only 8 tortillas and is softer and tastier. I made them last night and we enjoyed tacos. I love making tacos because my kids eat it up and ask for more. Some of my skinnier kids actually get some nutrition! It's a comforting sight.

Whole Wheat Tortillas

1 cup white flour

1 cup wheat flour

1 tsp. salt

1 tsp. baking powder

1/4 cup canola oil

2/3 cup water

Combine flours, baking powder, salt.

Stir in oil and water all at once, using mixer or fork to toss quickly.

When it's all moistened, knead a few times.

Form 8 balls of dough.

Roll dough on floured surface until 7 inches or larger in diameter. Use even strokes that don't reach to the edge, turning over frequently.

Place tortilla in an ungreased, frying pan preheated on medium-high heat.

Cook 30-40 seconds on one side, turn over and cook 30-40 seconds on the other side.

Repeat with each ball of dough.

Stack tortillas on a plate as they are cooked and cover with a clean dish towel to keep soft.