Have you read the ingredients in most store bought tortilla shells? Definitely not Daniel Fast approved! These shells only use 4 ingredients and are delicious. Dip them in hummus, use them with lentil tacos, or make a wrap for lunch with leftover thai cauliflower lettuce wrap filling!
- 2 1/2 cups 100% white whole wheat flour
- 1/2 cup avocado or canola oil
- 1 teaspoon salt
- 1 cup warm water
In the bowl of a stand mixer set with a dough hook, pour in the flour, oil and salt. Beat until the mixture resembles sand, about 3 to 5 minutes, scraping down the sides as needed.
With the mixer running on low, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Remove the dough, and divide it into 12 equal pieces (or 8 pieces, if you like a larger tortilla).
Roll each piece between your hands into a round ball. Then flatten it between your palms and set on a baking tray or board. Let rest at room temperature for 15 minutes.
Heat a cast iron skillet or griddle pan over medium-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a lightly floured board or counter top, roll each piece into a really thin circle.
Grease the pan with a touch of oil. Cook each tortilla until puffy and slightly brown, about 45 seconds per side. Set on a wire rack to cool slightly. Serve immediately. Refrigerate or freeze leftovers.
Makes 12 tortillas.
Adapted from 100daysofrealfood.com