Initial Doughball	Divide	Form into balls	Roll out
Side 1, high heat	Side 2	Like Snowflakes, no two are alike. :)	As pictured here with Bhindi Masala and South Indian Tofu Scramble recipes from Anupy Singla and Vegan Richa

Recipe adapted from Izzy Cooking flour tortilla.

Ingredients 1 1/2 cups all-purpose flour plus a little extra for sprinkling 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon yeast 1 teaspoon sugar 1 teaspoon salt 1/3 cup olive oil 1 cup hot water not boiling water Instructions Make the dough: In a large mixing bowl add all-purpose flour, salt, and baking powder. Mix well. Make a well in the center, and add oil, and stir until it resembles coarse crumbs. Pour in hot water and stir to combine. Knead it for about 2 minutes until the dough is smooth and elastic. (If you press your finger on the dough and it springs back and is no longer sticky, your dough is ready. Divide and flatten the dough: Transfer the dough to a well-flour surface, and divide it into 8 equal portions. Roll each piece into a small ball, and let them rest for about 15 minutes (and up to one hour). After resting, press down the ball with your palm. Using a lightly floured rolling pin, roll each piece into a circle about 6 inches in diameter or until it is very thin. Cook the tortillas: Place a cast iron skillet on high heat. When it’s very hot, place one piece of uncooked tortillas into the skillet. Cook for 30-60 seconds or until bubbles start to form on the surface. (Before placing the tortilla in the skillet, shake off any excess flour. If there is any flour left in your skillet, wipe it out between cooking tortillas.) Flip it and you should see golden brown spots on the surface. Cook the other side for about 30-60 seconds. (If it takes longer for you to see bubbles or brown spots, increase the heat accordingly)

Calories: 236
Carb: 34g
Protein: 6g
Fat: 9g
Sodium: 213 mg
Fiber: 2g