Ingredients

The following ingredients have 16 Servings
  • 5 cups white whole wheat flour
  • 1/2 cup melted ghee (or butter)
  • 1 1/2 tsp salt
  • 1 1/2 cups lukewarm water
  • 1 tbs olive oil

Instruction

  • Mix together the flour, ghee, and salt in a stand mixer (I use a dough hook). Gradually add the water and continue mixing until smooth dough is formed.
  • Separate the dough into 16 evenly sized balls. Cover the dough with plastic wrap for 15 to 30 minutes.
  • Heat a cast-iron pan over medium-high heat and add 1/2 tablespoon of oil.
  • On a floured surface, roll a ball of dough into thin circle. You want to get it quite thin so it doesn’t turn out thick like pita bread. Cook the tortilla in the hot pan for a minute, and then flip it over and cook the other side for 20 seconds. Remove to a cooling rack.
  • Continue this method with the remaining balls of dough. When you're done cooking half the tortillas, add the other 1/2 tablespoon of oil to the pan. I roll out each tortilla as the previous one is cooking in the pan.
  • Whatever you do, don’t leave the kitchen with a tortilla in the pan. You may think you can quickly check your email or change the laundry, but these cook very quickly and you don’t want to lose one.
  • Serve within an hour of cooking or refrigerate/freeze the tortillas until ready to use.