I came up with this recipe for tortillas during the 2020 pandemic, when we were out of groceries. We needed tortillas for enchiladas, but we had neither tortillas nor enough all-purpose flour to make flour tortillas. I combined several types of flour, and voila! Healthy, delicious, homemade multigrain tortillas! Now, I make these tortillas often, and they're a huge hit when it comes to lunch wraps.

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Ingredients

• 1/2 cup all purpose flour

• 3/4 cup whole wheat flour

• 1/4 cup buckwheat flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 3 tablespoons vegetable oil (or another neutral oil)

• 1/2 cup warm water

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Instructions

1. In a large bowl or the base of a stand mixer, add the all-purpose flour, whole wheat flour, buckwheat flour, salt, and baking powder. Mix until combined. Create a small well in the middle of the dry ingredients.

2. Add the oil and the water to the flour mixture. Stir until a shaggy dough starts to form. If using a stand mixer, use the dough hook attachment to knead for 1-2 minutes. If using your hands, turn out onto a lightly floured work surface, and knead for 2-3 minutes. 

3.  Divide the dough into 6-8 pieces, and roll each piece into a ball. Place the dough balls on a lightly floured surface, and cover with a clean kitchen towel. Allow the dough t rest for 30 minutes. 

4. Roll out each piece of dough into a tortilla, about 6-9 inches (18-27 centimetres) in diameter. Do not stack the uncooked tortillas; even with flour, they will stick together.  Heat a large pan over medium-high heat.

5. When the pan is hot, place one tortilla on the pan and allow it to cook on one side for about a minute. It should start to bubble a bit. Flip the tortilla, and allow to cook another 20 seconds. Remove from the heat, and place on a plate with a kitchen towel. 

6. To store the tortillas, allow them to cool completely, then put them in a large airtight plastic bag. Store them in the fridge for up to a week, or use immediately. 

7. Enjoy your healthy, tasty tortillas!