- Makes: 8 Servings
- Ready In: 26 mins
- Prep Time: 10-15 mins
- Cook Time: 16 mins
Here’s a wonderful recipe for Whole Wheat Tortillas. You can substitute just about any grain (kamut, spelt, etc) for these, but making them with whole wheat flour gives you a buttery flavor. This is also a perfect “first” recipe to try if you’ve never soaked your grain because it’s very simple. You can cook them and eat them with a generous pat of butter, throw some salad in the middle and have a salad wrap, melt cheese and beans in the middle for quesadillas…really the possibilities are endless.
There are also sprouted or soaked flours you can purchase if soaking is not something you want to attempt. You can get great results with baking loaves of bread but because it’s “hard” wheat and has more protein than “soft” or “pastry” flour it doesn’t produce great results for cakes and cookies.
- Calories: 130
- Fat: 2g
- Protein: 5g
- Sodium: 201mg
- Carbohydrates: 23g
- Fiber: 4g
- Sugar: 2g
Nutritional Information (per serving)
- 2 cups whole wheat flour (either pastry or hard wheat flour)
2/3 cup buttermilk
6 tablespoons sour cream
1/2 teaspoon baking powder
1/2 teaspoon coarse sea salt
- If you forgot to soak the grains the night before (or you're not yet convinced about this whole "soaking method") then mix the flour, buttermilk and sour cream and let it sit at room temperature for at least 30 minutes before proceeding.
- Combine flour, buttermilk and sour cream in a medium bowl. Tightly cover with plastic wrap and leave at room temperature overnight or up to 24 hours.
- After the flour has soaked overnight, knead in the baking powder and sea salt.
- Divide dough into 8 sections and roll each section out on a floured surface to an 8-inch round.
- Place tortilla on a parchment lined plate and as you roll out the tortillas layer a square of parchment paper between each tortilla.
- Let rest for 30 minutes.
- Place a large skillet over medium heat.
- Cook 1 tortilla about 1 minute per side until spotty brown.
- Serve immediately.