I finally decided to give them a try this weekend. I searched a few recipes online and found the simplest one. Flour, oil, salt and water. Roll out and fry. They were a bit too crumbly and didn't hold together well with the wheat flour. I wondered if soaking the flour in yogurt overnight would help them be more pliable. It did and they were much better. I made a huge batch and froze some of them but here's a starter recipe for you.
Cultured Whole Wheat Tortillas
1 cup whole wheat flour
1 cup plain yogurt
Mix flour and yogurt together until all the flour is wet and sticky. Refrigerate overnight or leave on the counter for four to six hours.
1 dash of salt
1-2 cups additional flour
1/4 cup olive oil
Knead the olive oil and salt into the flour and yogurt mixture. Then begin adding additional flour until you can form dough balls. A 2-3 inch ball will make a good-sized tortilla. Flour your counter surface and keep flouring the dough, roller and your fingers as you roll your tortilla to the desired thickness. Heat your dry pan or griddle to high.
I was using a small pizza roller and kept getting the centers to thin. A full-sized roller would have been better but I was cramped for space. I used a flat spatula to slide the tortilla onto the griddle.
Tortillas cook very quickly and everything should be moving pretty fast. A helper would be handy. I mean a real helper, not just Amanda! You want to flip the tortilla as soon as you see bubbles. It's less than thirty seconds during which time you are quickly rolling out the next tortillas (and if you're like me, talking on the phone to your cousin and snapping pictures.) Then you flip them back over and cook for about 30 more seconds.
Then you stack them on a paper towel. After I had cooked up the whole batch, I sorted through and took out the ones that were not flexible. I brushed those with olive oil, sprinkled them with salt, cut them into triangles and baked them for a few minutes at 350 degrees to make chips. I put the rest into two gallon-sized Zip-loc bags and put one in the fridge and one in the freezer.
High fiber, high protein, super nutritious and home-made. What more can you ask for?