Friday, January 11, 2013
Here's our favorite tortilla recipe - adapted from an recipe given to me by an elderly Spanish woman whom I highly admire.
I used to make sprouted wheat tortillas but sprouted wheat can be so much work!!
Then I used to only leave the dough in its wet state for 12 hours but found, through mere accident, that if you allow it to soak for 24 hours a natural fermentation process begins to take place and I KNOW that the gluten and phytic acid has got to be broken down more than it was 24 hours prior to that!
Soaked Tortilla Recipe:
(makes about 24 soft tortillas)
8 cups whole wheat flour
3/4 tsp baking powder
3/4 - 1/2 cup butter, softened
1/2 cup yogurt (or sometimes kefir)
1 3/4 tsp sea salt
2 1/2 cups warm water
1. Mix the flour and baking powder in mixer.
2. Add the butter and allow mixer to "cut" butter into the flour.
3. Add the yogurt and mix.
4. Place water in pitcher and stir in salt.
5. Pour water into mixer while it's mixing.
You want the consistency to be fairly soft ... but not too soft, nor too hard. Picture rolling out the dough - do you think it's gonna stick to the counter due to how sticky it is? Is it gonna be difficult to roll out because of how dense it is?
Add bit of water or flour to adjust the dough.
6. Place dough in a large bowl.
7. Butter the top of the dough a bit.
8. Cover the dough with saran wrap.
9. Let sit in at room temp. for 20-24 hours.
Cook by flattening with roller and frying in (non-greased) pan at medium heat until it has slightly golden markings on each side.
Place in container or gallon freezer bags and keep stored in fridge. Lasts for about 2 weeks.
** Want to cut back on the fat? I've heard that the butter can be substituted for apple sauce ... but I haven't tried that yet so beware!