Whole Wheat Tortillas
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.
Adapted from Martha Stewart Living.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 8 hours 40 minutes
- Category: Basics
Ingredients
Units
- 2 cups whole wheat flour (either pastry or hard wheat flour)
- 2/3 cup buttermilk
- 6 tablespoons sour cream, preferably cultured
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse sea salt (I prefer this brand)
Instructions
- 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.
- NOTE: This recipe was posted before I made the transition to all grain-free recipes on the blog. If you can tolerate grains, then this soaked tortilla recipe is a fun recipe to add to your repertoire!
Nutrition
- Serving Size: Makes 8 tortillas
Find it online: https://deliciouslyorganic.net/whole-wheat-tortillas/