One of my favorite recipes to make is whole wheat tortillas. One reason is as I make them I usually watch a movie or some type of sporting event. Any one guess what I was watching when I did this batch?  The recipe I use only has whole wheat flour, water, oil and salt in the mix.  Here’s what I do. I usually start out grinding up around a 10# can of wheat. The Nutrimill whines and complains but does a pretty good job as a whole. I’ve looked at a bunch of recipes and a lot use some kind of whole wheat/white flower combination. I just use whole wheat and it works great. Here’s the recipe: Ingredients 5 cups whole wheat flour 3/4 cup lard or olive oil 2 teaspoons salt 1 1/2 cup boiling water Directions 1. In a large bowl stir together salt and flour. 2. Mix in oil or lard with hands till it has the texture of oatmeal. 3. Make a well in center of flour mix and pour in boiling water. 4. Stir with a butter knife until the mixture won’t burn your hands. Then knead the dough until all the flour is incorporated and the dough becomes smooth and evenly oily. 5. Shape into balls the size of golf balls or there abouts. I like to set out about 8 rows of six on a cookie sheet. (I use a some type of melon baller or ice cream scooper thing I found in our utensil drawer.)  6. Cover with damp cloth for about eight hours, or longer if you need. I’ve done it for 24 hours and it still works out. 7. Roll out balls till thin and about 8 inches in diameter. I use a cutting board I got from Grey Beard. He saves the sink cutouts from bathroom sinks etc. Works great as you can spin it around to roll out dough. 8. Cook in hot frying pan or griddle. Place on griddle for about 10 seconds. Flip over and let it cook for about 30 seconds, then flip again and let cook for another 30 seconds or so. I usually have the stove top on between 2 and 4. The first tortillas are usually sacrificial but it’s probably because I use steel pans instead of non stick ones. My pans are seasoned now and they never stick if done at reasonable heat. 9. Spread out cooked tortillas on counter top, flipping once while cooling to prevent wetness. Once cooled they should be pliable. If crispy, cook less time. 10. Then stack and bag. They freeze nicely and thaw quickly. The batch you see here is a triple batch. I can usually get around 78 to 80 Tortillas which only lasts us about a week. And it just so happens that I can watch a whole college football national championship game in the time it takes to fry them all. (Roughly 2 to 3 hours depending whether there’s overtime or not.)