Whole Wheat Tortillas

This is a good way to use your old hard wheat, you know, the kind that just doesn't cut it for bread! - although any hard wheat works fine.

• 5 cups whole wheat flour, plus extra for rolling
• 1/2 cup coconut oil
• 2 tsp. sea salt
• 1 1/2 very warm water

In a large bowl combine flour and salt

Cut in coconut

Pour warm water over mixture and stir together with a fork until well blended. Knead together until smooth - Adjust water/flour for smooth dough.

Form into golf ball size pieces of dough, cover with damp cloth and let rest for a minimum of 15 minutes or up to 8 hours.

Roll out to desired thickness and fry on medium hot ungreased skillet (preferrably cast iron). Cook approximately 30 seconds per side. Do not over cook. Tortilla should puff slightly with air and start to brown in spots. Keep finished tortillas in stacked in kitchen cloth or container to keep soft.