Whole Wheat Wraps

I can't remember where I found this recipe, but I love it! Super easy ingredients, no added fat, and so much better tasting than the store-bought whole wheat tortillas I've tried. With a Kitchenaid, these are super easy to mix up. They do take a little time to roll out (it's best to enlist the help of a husband or some other able-bodied person), but in my mind, the time is totally worth it for how healthy and yummy these are (see nutrition info at the end). These work awesome for quesadillas, tortillas, with scrambled eggs in the morning, etc.

Ingredients:

• 4 cups whole wheat flour (home ground is best, store bought whole wheat flour works okay)
• 1 tsp salt
• 1/4 tsp baking power
• 1 cup warm water

1. In a large mixing bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. While mixing, add in  additional water in 1 tablespoon increments (about 1/3 cup total), until a soft pliable dough is formed.

2. Knead briefly on a lightly floured surface (I just briefly knead with the dough hook in the mixer). Divide dough into 16 equal pieces. Place the dough balls back in the bowl and rest a warm, damp paper towel over all of them. Cover the bowl with plastic wrap and let rest for 20 minutes.

3. Heat an ungreased skillet or frying pan over medium-high heat (around 350 degrees). 

4. On a clean counter, roll one dough ball out  to desired thickness. (I like them really thin. I've never had any problems with the dough sticking on the counter top as long as I am constantly rotating the dough and flipping it over as I roll it out. If you have problems, try using a little flour or even non-stick spray.) Be sure to keep the other dough balls covered with the paper towels and plastic wrap or else they'll dry out.

5. Grill the dough as soon as you roll it out, then go back and roll another one out to cook. I like the wraps thin and pliable (rather than having them crack when you try to roll them up), so I slightly undercook them. Once the skillet is completely heated, I cook them for 30 seconds or less on one side (they get lots of little white spots, some bubbles...if you've got brown spots, you cooked it too long) and then about 15-20 seconds on the other side. 

6. Serve warm or cool and store in an airtight container in the refrigerator or freezer. I like to freeze 8 of them and keep 8 of them in a bag in a freezer. 

Nutritional Info*

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 110.0

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 153.3 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 4.0 g
• Protein: 4.0 g

*I got this nutritional information from plugging in the recipe here: http://recipes.sparkpeople.com/recipe-calculator.asp