Oil-Free Whole Wheat Tortillas

In a stand mixer, combine the whole wheat flour (4 cup) and salt (1 tsp). Heat the hot water (1.5 cup) until hot. Gradually add about hot water (0.5 cup) at a time to the flour mixture. The goal is a dough that forms a ball without sticking excessively but is still somewhat sticky to the touch. Adjust by adding more [whole wheat flour] by the spoonful if too wet, or more [hot water] by the tablespoon if too dry.

Knead the dough on medium to medium-high speed for a few minutes. Let the dough rest for 2-3 minutes. Start 3m timer

Divide the dough into 50 gram balls using a kitchen scale. Keep the remaining dough covered with a warm, slightly damp towel to prevent it from drying out.

If using a tortilla press: Place a folded piece of parchment paper in the press. Center a dough ball and press firmly until thin and even. If using a rolling pin: Flour your work surface lightly. Roll out each dough ball until thin and evenly spread.

Heat a well-seasoned cast iron griddle or skillet over medium-high heat. Ensure it's fully heated before cooking to keep tortillas pliable. Place a tortilla on the hot surface.

Cook until bubbles form, then flip and cook the other side. Adjust heat if tortillas burn quickly or dry out.

Transfer cooked tortillas to a tortilla holder or cover with a towel immediately. This steams them, making them softer and preventing cracks.

Store leftover tortillas in a plastic bag in the refrigerator or freeze them for later use.