I’m so excited to share my recipe for soaked whole wheat tortillas with you! In my house tortillas are a staple food. We are constantly using them for a quick quesadilla, in enchiladas, or for a quick sandwich. We’ve even made PB and honey sandwiches with them.
If you haven’t tried soaking you grains yet tortillas are a great recipe to start with…(i.e….harder to mess up) 🙂 So try these tortillas!
If you are new to soaking here is why I do it.
- When you soak your grains in water + an acidic medium (apple cider vinegar or lemon juice) it breaks down the phytic acid. Phytic acid is an anti-nutrient found in grain, legumes, nuts, and seeds. It also makes gluten easier to digest.
- Traditional societies have prepared their grains properly, by either soaking, sprouting, or souring them for thousands of years. Only in recent years has there been a huge adjustment away from that.
- Soaking your grains gives it a different texture… making it fluffier and lighter.
Okay so onto the recipe:
- 2 Cups Flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup water
- 3 Tbs butter or lard (or fat of choice)
- 1 Tbs Apple cider vinegar
- Combine flour,water and fat. Add apple cider vinegar. Combine using fork, then knead with hands until well blended
- Cover with saran wrap or a damp towel. Let sit for 12-24 hours.
- After 12-24 hours add salt and baking powder. Knead 5-7 times until it is salt is incorporated.
- Let the dough rest for 10 minutes.
- Divide into 8 portions. Roll out into 7-inch circles.
- In large greased skillet cook tortillas over medium heat for 1 minute on each side. Slightly under-cooked is best.
- Remove from heat and repeat with remaining tortillas.
- Serve warm or store in refrigerator for up to 2 weeks