Vegetarian

Whole Wheat and Flax Tortillas takes several minutes to prepare.

Whole Wheat and Flax Tortillas takes several minutes to cook.

Whole Wheat and Flax Tortillas makes 12 servings.

The ingredients for Whole Wheat and Flax Tortillas are:

2 C. Whole Wheat Flour
3 Tbsp Flax Seed Meal (ground flax)
1/2 C All purpose flour
1 tsp salt (can use garlic salt or add additional seasonings if desired)
4-5 tbsp Grape Seed Oil, or other vegetable oil
2/3 C boiling water
additional AP flour for rolling out tortillas

Here is how you make Whole Wheat and Flax Tortillas:

Combine flours, flax meal, & salt in a bowl. Mix well. Add oil and mash together with your (clean) hands until consistency of oatmeal. Drizzle a little more oil if needed and keep mixing until "oatmeal"-like appearance is acheived. Make a well in the mixture. Boil the water and then pour in the well in the bowl, mixing with a fork until dough begins to form. Gather up dough and begin kneeding until dough is smooth (add a little more oil if still too dry and be sure to thoroughly combine). Make approx 12 golf ball sized dough balls and place on a platter & cover with a cloth. **REST** the dough at least one hour at room temp. When ready to roll out dough, lightly flour your work surface & rolling pin. Heat a dry, large non-stick skillet to high (or med high with gas stove). Roll out first tortilla to desired thickness and width and place in heated skillet. Begin rolling next tortilla--but watch the one cooking! When bubbles start to form, flip it over and allow to cook another 10 seconds or so. Allow to cool slightly before storing. Can be kept in fridge or freezer in plastic storage bags. 1 gallon size works well.Serving Size:?12 tortillas approx 1.8 oz eachNumber of Servings: 12Recipe submitted by SparkPeople user SBBLAND.

The nutritional information for Whole Wheat and Flax Tortillas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 139.1

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 194.2 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 3.1 g
• Protein: 3.6 g