I make this soaked whole wheat tortillas recipe on a weekly basis. There’s nothing quite like homemade tortillas! So light and fluffy – my kids would gobble up a whole batch at one sitting if I let them.
Have you ever made homemade tortillas? It’s not as hard as you think. This recipe is so ridiculously easy to make, you may never go back to store-bought again. My recipe includes an overnight soaking to help increase the nutrition of the tortillas by reducing the phytic acid, however you can skip that step if you like. I have found though that it makes the dough easier to work with, so I recommend it if you have the time.
Soaked Whole Wheat Tortillas Recipe
- 3 cups whole wheat flour (2 cups wheat berries freshly ground)
- 1 tbs apple cider vinegar (you can also use kefir, whey, or yogurt)
- 2 tbs oil (I use coconut oil, barely melted. In the summer, it stays liquid so you don’t have to bother melting it.)
- 1 cup lukewarm tap water
- 1/2 tsp sea salt
In a large bowl, combine the flour, vinegar, oil, and water. Knead slightly to form a ball of dough. Lightly coat the ball in additional coconut oil. (This helps prevent the outside of the ball from oxidizing and turning a different color.) Cover the bowl and allow to sit overnight.
Preheat an electric tortilla press and a griddle or skillet. (I like to use cast iron for this.) Knead in the salt. Divide into 16 pieces for 8 inch tortillas. You can divide the dough into 12 pieces for larger tortillas if you like.
Roll each piece of dough into a ball, then press with an electric tortilla maker. If you don’t have an electric press, roll out thin with a rolling pin, trying your best to keep it circular.
Although you can use the electric tortilla press to completely cook the tortillas, I like to finish mine off in a cast iron skillet to give them to little brown spots. The electric press will heat the tortilla and set it so it won’t shrink. Then I transfer the tortilla to the pre-heated cast iron and cook on each side 30 seconds or so until lightly browned. Serve warm.
As I cook each tortilla, I like to put it into a tortilla warmer. The steam from each cooked tortilla helps keep the whole batch soft and pliable. If you don’t have a tortilla warmer, any covered baking dish will do.
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A quick note about whole wheat flour: I am blessed to have a Nutrimill grain mill so I can make fresh flour any time I please. I read somewhere that flour loses 80% of its nutrients by 3 days after being ground. (Of course now I can’t find where I read that to provide a link.) However, I do know from taking multiple Nutrient Metabolism classes that the fat found in the germ of the wheat will start to go rancid a after being exposed to air, as happens when it is ground into flour. That is why whole wheat flour should always be stored in your fridge or freezer to slow that process down. Or you can do what I did and invest in a grain mill and grind fresh when you need it.
I make this soaked whole wheat tortillas recipe several times a week. The kids love using the tortillas for wraps for their school lunches. So tell me… Have you ever made homemade tortillas?