*I grind my own flour in my Blendtec, but store bought will work fine too.
Instructions
In a heavy-duty mixer, with a dough-hook {I use and love my KitchenAid}, mix together the flour, salt, and olive oil until crumbly, about 3 to 5 minutes.
With the mixer running, gradually add the warm water and continue mixing until smooth.
Remove the dough and cut into 12-16 equal pieces. I just roll it into a long log shape then I cut it in half and each of those pieces in half, etc, until I have 16 equal pieces.
Roll these pieces into balls and slightly flatten each of them on a cookie sheet. Cover the sheet with plastic and let rest for 15 minutes.
While the dough is resting, heat a 12-Inch Skillet over medium-high heat. You want it to be pretty warm before you start cooking the tortillas.
The easiest way I have found to roll out the dough {besides the awesome new Tortilla Press my husband just surprised me with!! :)} is to flatten or roll each piece of dough between two pieces of parchment paper one at a time. You can use a heavy pan to flatten the dough, or a rolling pin. Either way, keep the dough between those two pieces of parchment. That way you can get it nice and flat and it will just peel right off into the pan with out sticking to the counter top. Roll each piece of dough until it is an 8 to 10 inch circle. I just roll each piece as I am cooking the previous one.
Carefully transfer one tortialla into the pan and cook until puffy, this should take only about 30-45 seconds if your heat is correct. Flip and cook for another 30-45 seconds. The dough should have light brown spots, but still look slightly wet, you don't want to over cook it or it will become crispy.
Eat within an hour, refrigerate, or freeze. :)
Notes
*Nutrition info may vary based on exact ingredients used. Find this recipe in MyFitnessPal as FG8 Whole Wheat Tortillas.