Time: 1 hour 25 minutes
Complexity: average
Quantity: 12-16 pcs.

Wheat tortillas are made from unleavened dough and baked in the same way as traditional corn tortillas. This tortilla can be used as a base for traditional Mexican dishes, especially burritos, and can also be served with a variety of hot sauces.

Ingredients:

• 3 cups of wheat flour
• 1 teaspoon of salt
• 1/3 cup vegetable oil
• 1 cup of warm drinking water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• In a large bowl, mix the flour and vegetable oil with a fork. Dissolve the salt in warm water and slowly add the water to the flour mixture until combined. Form the dough into a ball and knead for 3 minutes. Return the dough to the bowl, cover with plastic wrap, and let rest for at least 30 minutes.
Step 2
• Divide the dough into 12 golf ball-sized pieces. Roll each piece into a 20 cm (8 in) circle using a rolling pin or a bottle. Bake the tortillas in a hot skillet over medium-high heat until golden brown on both sides. Wrap in foil and keep warm until ready to use. Tortillas that aren't used right away can be refrigerated, wrapped.

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