Whole wheat tortillas

Nuances in the ingredients: Olive oil of 0.4 degrees of intensity. The salt can be added two teaspoons. I have preferred to add one to make it healthier.

We heat the water (220 grams).

In a bowl or on the worktop sprinkle a little flour and make a mountain with the flour in the shape of a volcano and gradually add the water, salt and oil.

We shape the dough and continue kneading until it is not sticky.

Form a ball and cover it with plastic wrap.

Let stand for 20 minutes.

Divide the dough into 12 portions of about 50 grams. We make 12 balls.

Knead each ball with a rolling pin to form a round tortilla about 1-2mm thick.

Transfer each tortilla to a non-stick frying pan and heat each side of the tortilla for 2-3 minutes.

Fill to taste. They can be put aside in a cloth so that they do not dry out.