These whole wheat tortillas are lusciously soft and layered in flavor and textural nuances. Unique in the world of bread, they are not buttery or flaky, nor are they chewy like a yeast-risen bread; they are chewy in a melt-in-your-mouth way. Use these homemade tortillas for burritos and wraps and freeze the remainder for prolonged freshness!
Sprouted Whole Wheat Tortillas [Vegan]
- 2 1/2 cups sprouted whole wheat flour (substitute whole wheat flour, whole wheat white flour, or a mix of all three)
- 1/4 cup, plus 1 tablespoon avocado oil
- 1 heaping teaspoon salt
- 1 cup warm water
- 1 teaspoon baking powder (optional)
- Measure out your flour and baking powder (if using) into a mixing bowl.
- Using the paddle attachment of a stand mixer, turn your mixer onto a slow setting and, in a steady stream, slowly. Scrape down the sides as necessary.
- Continue this for several minutes, until the oil is incorporated into the flour and you have lots of crumbly little flour balls.
- Turn off the stand mixer and measure out 1 cup of warm water (100-105°F). Whisk the salt into the water.
- Using the paddle attachment, keep the machine running as you slowly pour the water into the bowl.
- Turn mixer up to a slightly faster speed until a soft dough forms. This will take several minutes. You may not need to use all of the water. The dough should be soft, supple, and tacky, but not sticky. Add more flour or water as needed.
- Shape the dough into a long log and then cut it into however many tortillas you wish to make
- Roll each of the dough pieces into balls. Shape them as you would a dinner roll.
- Lightly dust a cutting board with flour and lay the balls out on the board.
- Cover the dough balls with plastic wrap and let rest for at least 15 minutes and up to 1 hour.
- When you are ready to start rolling out the tortillas, turn your skillet on high. You want a HOT pan.
- Sprinkle some flour on a cutting board and rub your rolling pin with flour.
- Place your first ball of dough on the cutting board and press it down with the palm of your hand. It should look like a chubby circle.
- Roll your rolling pin over it in one direction then pick it up and turn it a quarter turn, roll over it again. Continue gently lifting the tortilla, turning it a quarter turn and rolling it over with the rolling pin until you reach your desired thickness. Use more flour if the tortilla is sticking to the pin or board.
- Spray your heated skillet with oil (the more oil you use, the more crispy and fried the tortilla will come out).
- Lay your first tortilla down in the skillet. This will take some finesse. Don't be discouraged if your first several end up crunched or folded onto themselves; you'll get the hang of it.
- The top of the tortilla will start to bubble after about 30 seconds to a minute (depending on how hot your pan is). Flip it at this point. Cook the other side the same way. Cook to your preference.
- Stack finished tortillas with paper towel between each layer as they cool. Eat them immediately, refrigerate, or freeze after they cool.
Adding the baking powder will make the tortillas more puffy and a bit thicker. The taste is great either way. This recipe will make twelve 11-inch round tortillas or you can make twenty-four mini 6-inch tortillas. Use the smallest amount of flour possible when rolling out your tortillas. You don't want a raw flour taste on your tortillas.
- Whole Wheat