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http://www.millersgrainhouse.com AWESOME WHEAT TORTILLAS Makes approx. 16-18 6-8" tortillas Ingredients: 4 ½ - 5 Cups fresh milled Soft White Wheat or Kamut or Spelt ½ tsp baking soda 2 tsp Sea salt ¼ Cup olive oil 1 ½ Cups warm water Directions: Drizzle half of the oil over the dry mixture. Combine with either a fork or pastry cutter until almost a fine powder, and then repeat this procedure until oil is gone. CAREFUL - you MAY NOT end up using all the water. Drizzle half of the water over the top of oiled flour and combine - mixture should still be dry. Now while mixing drizzle down the sides of the bowl, turn bowl occasionally to make sure all sides are drizzled. Keep on mixing (not necessarily pouring water) until a soft dough is established. It should be moist and slightly gooey to the touch. Plop dough out on some cellophane cut long enough to form a tube (should be about the length and diameter of an inner cardboard of a paper towel roll) cover and let sit in fridge for at least 10 but no more than 30 minutes. While tortilla press (or griddle) is heating divide into equal balls shaped like hockey pucks. Use a gram or an oz scale to weigh the total dough; this will help you make each ball duplicate. Begin pressing the ball that you first made first and work your way through the line of dough balls in that order. The setting of the hockey pucks helps the tortilla hold together better. Follow manufacture directions on tortilla press or press out by hand with rolling pin. Modifications: Add garlic salt instead of salt and olive oil as the oil for savory seasoned tortillas. Add 1 TBS succanant or sugar and 1 tsp cinnamon to make sweet breakfast/dessert tortillas EnJOY!