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Whole Wheat Tortillas (Soaked)

These tortillas are soft, fluffy, and delicious! Makes 24 large or 32 small tortillas.

Course Breads
Servings 24 tortillas
Author Wardee Harmon

Ingredients

  • 6 cups whole wheat flour preferably freshly ground -- or other whole grain flour such as spelt or einkorn
  • 2 cups pure water cold (or 2 cups water minus 6 tablespoons, plus 6 tablespoons raw apple cider vinegar)
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons sea salt
  • 1/2 cup extra virgin olive oil or melted virgin coconut oil or avocado oil, plus additional for frying

Instructions

  1. In bowl of mixer, combine flour, baking powder, and salt.
  2. Turn mixer on dough setting and add oil.

  3. Add water and apple cider vinegar gradually until mixture cleans sides of bowl and forms ball in center of bowl.

  4. Let the machine knead the dough for 2 minutes.
  5. Remove dough.
  6. If following soaked version, let dough rest for twelve to twenty-four hours and then proceed.
  7. Otherwise, divide into 32 parts for small tortillas or 24 parts for large tortillas.
  8. Roll each part into a ball and spread on a cookie sheet.
  9. Spray with oil and cover tightly with plastic wrap.
  10. If following unsoaked version, let the balls rest 1 hour before proceeding.
  11. Heat a flat cast iron frying pan over medium heat and add a small amount of oil.
  12. Oil a clean, flat work surface, such as a countertop.
  13. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8" thick, or your desired thickness.
  14. Place rolled out tortilla in the pan.
  15. Let it cook for about 25 seconds or until there are several bubbles in the dough.
  16. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*.
  17. Remove tortilla from pan and place between towels to stay warm and moist.
  18. Meanwhile, roll out the next tortilla.
  19. Repeat until all of the balls have been rolled out and cooked.
  20. Add oil to pan and/or rolling pin as needed.
  21. Store in a zipper seal freezer bag in refrigerator or freezer.

Recipe Notes

*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.

Low Vitamin A variation: Choose white wheat, spelt, or einkorn flour and refined coconut oil or avocado oil.