Wow! If I could, I'd give this recipe more than 5 stars! Love it! I have been making these tortillas and experimenting with variations on the amounts of flours (I really like 3 cups of whole wheat flour and 2 cups of all-purpose flour), and I have become quite good at making them. The above combination makes them more easy to roll; I haven't tried the wheat bread flour, as the recipe says, as I haven't been able to find any in my area, but the regular whole wheat seems to work fine. I usually make my own refried beans, some beef or chicken, and add some chili sauce, sour cream and shredded cheese to go with them. My 21-month-old daughter and my husband love them, too. Forgot to mention that I use canola oil in place of the shortening. A bit healthier.

Not bad. Delicious flavor, but very thin. I used a 13x9x5/8" jelly roll pan. The dough barely filled the pan, so the corners were brown. Baked the pizza for about 10 minutes, then topped it with sauce, mushroom, green peppers, and Parmesan cheese and baked about 10 more minutes. Next time I make it, I will probably double the recipe and use the same pan. *I only used one egg this time, as other reviewers said they had done. I think this is sufficient.

I think these muffins are excellent! I prefer to use whole wheat flour, rather than white, when it is feasible. The calorie count is decent with this recipe, which is also important to me. Delicious!