Whole Wheat Tortilla Recipe
2 cups unbleached flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. shortening
1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Use a fork or a pastry cutter to cut in the shortening. The old fashioned way is to use your hands.
Next add warm water a little at a time until dough is soft and not sticky. Do not use very hot water.
Knead the dough lighty.
Pull off pieces of dough to form 12 small balls. Let them rest for 5 minutes.
This is a good time to pre heat the comal or cast iron griddle. You will want to set it at a medium heat.
Now you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour. Lay the palote in the center of the dough ball and roll up, back to center and roll down. Lift the dough and give it a quarter turn. Roll out rather thin. Lay onto the hot comal for a few seconds. Flip over to other side. You should have some nice brown specks.
You can place them in a tortilla warmer.