Whole Wheat Tortillas

I typically make a double batch and make a dozen ~12 inch tortillas, and two dozen ~6 inch tortillas and then freeze them until the day we are ready to use them. They will last about 3 days unrefrigerated, and about a week or so in the refrigerator, and for months in the freezer (but they never last that long).

• 2 1/2 cups white whole-wheat flour
• 1/3 cup olive oil
• 1 teaspoon salt
• 3/4 cup warm water

1. In your mixer bowl set with a dough hook (or paddle) pour in the flour, oil, and salt. Mix until crumbly, scraping the sides as necessary.
2. With the mixer running, slowly add warm water and continue mixing until the dough is smooth and forms into a ball.
3. Take dough out, roll it into a long snake (~12 inches long) then cut into 12 equal pieces, or into 24 equal pieces if you want to make smaller 6 inch tortillas.
4. Roll each piece into a ball and cover to let rest at room temperature for 15 minutes
5. Heat a 12 inch cast iron skillet over med-high heat. When the pan is nice and hot you can start rolling out your tortillas.
6. On a lightly floured surface roll each pall into a 10-12 inch circle and place into skillet. As it cooks I start rolling my next tortilla.
7. 
8. The tortillas cook for only about 30-45 seconds then flip and cook another 30-45 seconds.
9. 
10. Repeat till you are finished, then eat, refrigerate or freeze!