Tortillas #2

This tortilla recipe works out as well as our original tortilla recipe – both yield nice, thin, soft tortillas, that are great for tacos, burritos, quesadillas, or anything you like to put in a tortilla. Our original tortilla recipe uses tapioca starch, along with the sprouted flour, which adds a dimension of flakiness to the tortilla, so it’s really a matter of personal preference.  Tapioca starch is also gluten free, which means, if you are looking to reduce gluten, our original tortilla recipe will be the best bet.  I used sprouted hard red wheat, but you can use spelt, or a ½ and ½ combination of the two sprouted flours.  

3 cups Summers sprouted wheat flour

1 tsp salt

1 tsp baking powder

1/3 cup olive oil or melted butter

1 cup warm water

Mix flour with baking powder and set aside. 

Add salt to warm water to dissolve, then blend in oil or melted butter.

Add liquid mixture to flour and mix until dough is formed.  Knead dough until smooth, then cover and set aside for about ½ hour.  

Shape dough into a long roll and cut into equal pieces, depending on the size of tortilla you desire. 

Roll out each piece into thin tortilla and place in lightly oiled pan, on med – med high heat.  In about 30 seconds, turn over tortilla, then store on towel, until all the pieces have been cooked.

Cool, and refrigerate, or freeze in zip lock bags.

Tortillas #2

Ingredients
  

  • 3 cups Summers Sprouted Spelt or Sprouted Wheat Flour 
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/3 cup olive oil or melted butter
  • 1 cup warm water

Instructions
 

  • Mix flour with baking powder and set aside. 
  • Add salt to warm water to dissolve, then blend in oil or melted butter.
  • Add liquid mixture to flour and mix until dough is formed.  Knead dough until smooth, then cover and set aside for about ½ hour.  
  • Shape dough into a long roll and cut into equal pieces, depending on the size of tortilla you desire. 
  • Roll out each piece into thin tortilla and place in lightly oiled pan, on med – med high heat.  In about 30 seconds, turn over tortilla, then store on towel, until all the pieces have been cooked.
  • Cool, and refrigerate, or freeze in zip lock bags.

Recipe Tips

Here are some tips and tricks based on our personal experiences and musings from baking with sprouted flours to help better guide you on your baking adventures.

Recipe Database

Explore our recipe database, which is a collection of recipes from our original database, and a few new ones! We have several recipes for biscuits, muffins, pastas, cookies, cakes, breads, pies…even a section on sourdough! The original recipes are a compilation of many years of baking with sprouted flours, and are tested in the kitchens of our founder and her clients.

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