Whole Wheat Tortillas

Contributed by Kathleen Pierce
Original Source: Rhonda Rathbun from high school :-)

Flour Tortillas (makes 12)

Sift together:
4 c. fresh milled white whole wheat flour
2 t. salt

Work in:
3 T. butter
3 T. olive oil

Stir in:
1 c. water

(I combine all of this in my food processor, which makes it a very quick task.)

Use more water if necessary until dough forms a ball. Knead well and divide into 12 equal parts. Roll each into a ball. Let rest for 15 minutes.

Roll out. (If you use oil on the countertop instead of flour, your tortillas remain softer.) I found when rolling that you must get it very thin. To do this, alternate directions and with each direction change, flip the tortilla over.

Fry on ungreased skillet.