I mentioned here that I have started soaking my grains before baking them. It may seem like a difficult and time consuming process, but it really is so easy! I love it because it makes the bread easier to digest.
I have been making these tortillas for a few months now, and I LOVE them! They are so soft and chewy, and they store well in the fridge. I usually start them the night before, and finish them up the next day.
I hope you enjoy them too!
Soaked Whole Wheat Tortillas
Print this recipe!
3 cups whole wheat flour
1 cup warm water
1/2 cup kefir or yogurt
1/4 cup coconut oil, melted
1/2 tsp baking soda
1 tsp salt
In a medium bowl, combine the flour, water, kefir and melted coconut oil. Stir well to combine. You should have a soft dough. Cover bowl with a towel and let sit at room temperature overnight, or at least 12 hours.
After it has been sitting a while, the flour will soak in more, and it will become smooth.
The next day, mix in the baking powder and salt. I just place it in the dough and knead it to mix in.
Divide the dough into the number of tortillas you want to make, depending on size. I usually make about 12-14 medium size tortillas.
Preheat a skillet over medium high heat. I use our cast iron skillet. Roll out the dough your desired shape.
Cook for about 30 seconds on each side. Continue rolling out and cooking the tortillas until they are all cooked.
Store in an airtight container, and they will keep a couple weeks in the fridge, or freeze for longer term storage!
My favorite way to use these tortillas is in a quesadilla! It is the perfect snack when I come home from work at the end of the day, and is my “go to” snack. I warm it up in our cast iron skillet, add some sliced cheese and then fold over. This time, I put some salsa in there as well. Delicious!
It is healthier and less processed than buying tortillas, and I know all the ingredients that are in it. Win win!