Ingredients
2 cups whole wheat flour
2 T Wheat Gluten
1 t baking powder
1/2 t salt
2 T olive oil
1/2 cup warm tap water
Preparation
Combine flour, Baking powder, Gluten, and salt. Add olive oil and stir until WELL COMBINED. Put in water then add 1 T at a time until dough can be gathered into a tight hard non-sticky ball. Knead on floured surface 10 minutes. Let dough rest for 15 minutes. Divide dough into 8 equal portions and shape into balls. On smooth surface or silicon cooking sheet roll out balls pressing hard with rolling pen. Rotate 1/4 turn each roll and flipping every complete rotation (This help round the torilla). Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until lighter color.
