Rye Tortillas

Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.

In a medium-sized bowl, whisk together the flours and salt.

Add the butter and use your fingers or a pastry blender to work it into the flour until the mixture is sandy textured. Note: If you’re using vegetable oil, add it in step 4.

Add the water plus the oil and mix until the dough becomes a shaggy mass. Transfer it to a clean surface and knead for 1 to 2 minutes to bring everything together. If the dough seems dry (e.g., it looks gnarly and won't hold together well) knead in more water, 1 tablespoon at a time, until it's bouncy and smooth. It won't be soft like regular wheat-based dough, but neither should it be super-stiff and dry.

Divide the dough into 10 pieces weighing 65g to 70g each. Round the pieces into balls, flatten slightly, and cover. Meanwhile, preheat an ungreased griddle or skillet (we like cast iron) over medium heat, about 350°F.

Working with one piece of dough at a time, roll it into a circle about 8” to 9” in diameter. Keep the remaining pieces of dough covered while you work.

Cook each tortilla in the griddle or skillet until bubbles appear and it's lightly browned and just starting to become charred in spots, about 2 to 3 minutes per side. Repeat with the remaining dough balls.

Keep the finished tortillas warm and pliable by stacking them on top of one another and wrapping the stack in a clean kitchen towel. Serve warm or at room temperature.

Allow any leftovers to cool completely, then wrap in plastic and store at room temperature for several days; freeze for longer storage. Reheat tortillas in an ungreased skillet, or for a few seconds in the microwave.