Sprouted flour tortillas

Whisk together:
          1 1/3 c.  Summers Sprouted Spelt Flour
          2/3 c. tapioca flour
          2 tsp. baking powder
          pinch of salt
 In a cup or glass, mix well:
          10 Tbsp. water
          4 Tbsp. grapeseed oil
 Add oil mix to flour, mix well, then knead for several minutes. You may
          need to add a tsp. or more water as you work the dough.
 Divide dough into six to eight balls. Pat into rounds and roll out
          with a rolling pin to make 6-8 inch tortillas. (It helps to rub oil on
          your hands when you handle the dough.)
 Cook on a hot, oil-free griddle or cast iron pan for 1-2 minutes. Flip
          and cook other side.
 Wrap cooked tortillas in a damp towel to soften. Store in plastic bags.
 Makes six thick or eight thin tortillas.

Sprouted Flour Tortillas

Ingredients
  

  • 1 1/3 c Summers Sprouted Spelt Flour
  • 2/3 c tapioca flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 10 tbsp water
  • 4 tbsp grapeseed oil

Instructions
 

  • Whisk together:  1 1/3 c.  Summers Sprouted Spelt Flour, 2/3 c. tapioca flour  2 tsp. baking powder, pinch of salt
  • In a cup or glass, mix well: 10 Tbsp. water, 4 Tbsp. grapeseed oil
  • Add oil mix to flour, mix well, then knead for several minutes. You may  need to add a tsp. or more water as you work the dough.
  • Divide dough into six to eight balls. Pat into rounds and roll out with a rolling pin to make 6-8 inch tortillas. (It helps to rub oil on your hands when you handle the dough.)
  • Cook on a hot, oil-free griddle or cast iron pan for 1-2 minutes. Flip  and cook other side.
  • Wrap cooked tortillas in a damp towel to soften. Store in plastic bags.     Makes six thick or eight thin tortillas.
0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon