Whole Grain Wheat Tortillas

3 c. Fresh Ground Whole Wheat
1 1/2 t. Salt
1/2 c. Fat (Butter, Raw Coconut Oil)
1 1/2 c. Water (approx.)

Mix wheat and salt, add fat and blend in with fingers until incorporated.  Pour about 1c of water, stir around and add by 1/2 cups more water until you have a tender dough.  Tender is key here.  If the dough is tough the tortillas are tough.  A tender dough with whole wheat will have ever so slight a stickiness to it when you turn it out to be kneaded, and will smooth out and elasticize with kneading.  Or all this can be done in a Kitchenaid and let it do the kneading for you.  Pinch off pieces a little larger than a golf ball, line them up on your surface and let them rest for 10 minutes covered with a towel or plastic wrap while your griddle heats up. 
Cook on each side for about 45 sec. to one minute always remembering that if they are to be warmed up later it is ok if they are not completely done.  Sitting in a hot stack between towels will cause them to continue to cook.

Note from friend who sent the recipe:  Any tortillas that overcook…Crackers!!!  Just put them back on the griddle after no one eats them or even use the entire stack for cracker making day and they are perfect for Guacamole or Pico de Gallo, etc.

Also, the last batch that I made, I preheated my pizza stone in a 500 degree oven and cooked them on it just like a pita bread.  I will never go back to the cast iron griddle.  I didn’t have one scorched tortilla. I was able to cook 2 at a time.