Did you know that wheat is the fourth most commonly grown crop in Minnesota, and nationally our state ranks seventh in production? This grain is showcased in member Ben’s homemade whole wheat flour tortilla recipe. Try them today for a new twist on taco night in your house! 

1 cup all purpose flour

4 cups whole wheat bread flour

1/2 cup shortening

2 tsp salt

1 1/2 cups boiling water

Extra all purpose flour for rolling

In a large bowl, combine flours and salt. Rub in the shortening by hand until the mixture is the consistency of oatmeal. Make a well in the center and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a little extra flour and kneed until the dough does not stick to your fingers. The dough should be smooth. 

Roll into 2 oz balls, about the size of a golf ball. Place them on a tray and cover with a light cloth. Let stand for at least 1 hour, or up to 8 hours. 

Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out the dough balls into your preferred thinness of tortilla. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble form on top. Flip to the other side. Let it cook for about 30 seconds then flip and cook the other side for an additional 30 seconds. Roll out the next dough ball while waiting for the tortilla to cook. Repeat until all of the dough balls have been cooked. Serve with your favorite ingredients for tacos or burritos and enjoy! Extra tortillas can be refrigerated or frozen.