Whole Wheat Tortillas

Mix flour and salt in a medium bowl.  

Add in fat and cut it into the flour using a pastry cutter, fork, or even two knives.  What you are trying to do in this process in to make the pieces of fat small and evenly distributed throughout the flour so it resembles coarse, lumpy sand.

Mix in the water until a dough ball forms.  

Knead ball of dough 3-4 minutes until it is smooth.  Cover tightly with plastic wrap and set aside for 30 minutes to rest.

After resting, roll balls of dough about the size of a golf ball.  This recipe will make 20-24 pieces, depending on the size.

Heat a dry pan on medium-high heat.

Lightly flour work surface and roll out ball of dough until a thin round.

Knock off excess flour before putting tortilla into the dry pan.  You should see little bubbles start to puff on the surface.  Flip over after 30-45 seconds and cook the other side.

After cooking, wrap in a kitchen towel to keep tortillas warm.