Easy Organic Tortilla Wraps

INGREDIENTS

• 3 cups organic flour (I use all-purpose)

• 1 teaspoon baking soda

• 1 teaspoon sea salt

• 1/4 cup avocado oil or extra virgin olive oil (or I do 1/2 of each)

• 1 cup room-temp filtered water

DIRECTIONS

1. In a medium bowl, combine all of the dry ingredients together and mix together with a fork or a whisk.

2. Using a fork to mix, add the oil and mix immediately.

3. Add the water and mix until well blended. I use a fork and then progress to hand-kneading as the dough forms.

4. Once the dough is formed cover the bowl with a clean kitchen towel and let sit for at least 10 mins.

5. Sprinkle flour on a clean countertop and place the dough on the floured countertop.

6. Stretch the dough into a long log about 12 inches long, keeping the same size from end to end.

7. Cut 10-12 equal pieces of the dough and shape into balls.

8. Meanwhile, heat a medium non-stick pan (preferably chemical-free) to medium-high heat.

9. Flour your surface again if needed.

10. Place a ball of dough on the floured surface and roll it out THIN with a rolling pin. Try to keep it as round as possible but you don’t need to be too picky.

11. Place the rolled out dough onto the hot pan and cook for about 30 seconds per side (make sure your pan is HOT).

12. Remove from the pan and let the tortillas cool while wrapped in a clean kitchen towel to keep them soft.

13. Repeat rolling out the dough balls and cooking them until all the balls are used.

NOTES:

• Store in an airtight container in the refrigerator for up to 2 weeks.

• You can freeze them by placing parchment paper between them and store them in a freezer bag for 2-3 months.