Rosemary and Olive Oil Tortillas

I came up with this tortilla recipe while trying to decide what to make for lunch. While I LOVE my other tortilla recipe, I wanted something different to make into sandwich wraps. These are very yummy and pretty healthy! Enjoy!

Rosemary and Olive Oil Tortillas

• 1 cup AP flour
• 1 cup whole wheat flour
• 1/2 tsp sea salt
• 1/2 tsp crushed dried rosemary
• 1/2 tsp baking soda
• 3/8 cup EVOO
• 1/2 cup cold water (ish)

1. In a large bowl, stir together flours, salt, rosemary and baking soda. Using a fork, mix in olive oil until mixture resembles chunky oatmeal.
2. Knead in cold water, so mixture becomes a firm dough. Mix enough water so it all comes together, but isn't tacky.
3. Divide dough into 12 pieces and roll each piece into a ball (slightly bigger than a golf ball). Cover balls with damp paper towel, then a tea towel, and let sit for 30-60 minutes before rolling out.
4. Heat cast iron skillet over med-high heat. Roll each ball out to the size of the skillet, then cook on skillet for roughly 30 seconds each side (flip the first time when tortilla just starts to bubble). Watch you don't burn them!
5. Let cool, serve as desired and ENJOY!