2 1/2 c whole wheat flour
1/4 c olive oil (or lard, or similar shortening, but I like olive oil best)
1 tsp salt
3/4 c + 1 tbsp hot water
Mix together flour and salt then use a fork to cut in the fat.
Make sure you cut it into small pieces, no pieces bigger than a pea and
best if it's not even half that.
Add in water and knead by hand on
the countertop (in the bowl just doesn't work too well). If it's a
little dry add a tiny bit more water. And by tiny I mean: run your hand
under water, shake it off, and continue to knead.
Cut into six pieces for 8-10 inch tortillas or nine pieces for 6-7 inch tortillas.
There shouldn't be any need for flouring the counter or rolling
pin, just roll flat and cook a couple minutes on each side in a
preheated and dry skillet over medium heat. To avoid overcooking and
ending up with dry, cracking, tortillas just cook them until they start
looking paler around the edges and spotted throughout the middle.
They'll keep in the fridge for at least two weeks.