WHOLE-WHEAT TORTILLAS

1c hot water

1t salt

1T ground up dried red chilies

1T oil

whole wheat flour

whole wheat flour

Add salt & chilies to water, let it stand until it has cooled. Add oil.

Add whole wheat flour, keep adding until it isn't sticking too much to the spoon.

Keep adding white flour until it is nice and smooth and no longer sticky.

Kneed it for 5 minutes.

Let it rest in a plastic bag for 30 minutes.

Heat up a cast iron pan on the stove, roll the flour into a log and chop off a 1" hunk, and roll it out on a board covered with white flour to the size of the cast iron pan. Roll it out as thin and evenly as you can.

Place the tortilla in the hot cast iron pan. It may start to bubble after a couple of minutes, take a peek and make sure it doesn't burn. There can be some charred spots though, flip it over and grill the other side.

Place in a plastic bag and close it. This is important. If you just lay the grilled tortilla on the plate it will dry out and turn into a crispy cracker and you will not be able to fill it and roll it up. In the plastic bag it will stay soft like a store-bought tortilla.