This document provides a recipe for making mesquite flour tortillas. It lists the ingredients as 1 1/2 cups whole wheat flour, 1/2 cup mesquite meal, 1/2 teaspoon salt, 3 tablespoons canola oil, and 1/2 cup warm water. The instructions describe mixing the dry ingredients, adding the oil and water to form a ball of dough, kneading it for 2 minutes, letting it rest for 20 minutes, rolling the dough into 12 thin circles, and cooking each tortilla briefly on each side in a dry skillet.

1. Mesquite Flour Tortillas Learning about Native Foods Manzo PACE and Kinder

17. Mesquite Flour Tortillas Ingredients: 1 ½ C. whole wheat flour ½ C. mesquite meal ½ tsp. salt 3T. canola oil ½ C. warm water (you may substitute water with buttermilk) Instructions: Mix flour, meal, and salt. Drizzle on oil and stir with fork. Stir in warm water and make into a ball. Knead 2 minutes on floured board. Cover and let rest 20 minutes. Divide into 12 balls. Roll each into 1/8 thick circle. Cook in dry skillet over medium heat. When slightly brown on one side (approximately 1 minute), flip over and cook 10-15 seconds more. Stack in plastic bag immediately and let sit to steam. May store at room temperature 2 to 3 days. For longer storage keep in refrigerator.