Tortillas

I found a great recipe for whole wheat tortillas years ago. Whenever I make this recipe, my tortillas are really tough and aren't pliable if cooked too long. So, a neighbor gave me her recipe. I will share both with you and you can play around with them, like I have.

Whole Wheat Tortillas

4 cups whole wheat flour (ground fine)
1/4 teaspoon baking powder
2 tsp. salt (I use less, 1 tsp. otherwise it tastes like play dough to me, lol)
1 1/2 cup warm water (may need a little more)
1/4 cup cooking oil

Mix all ingredients together to make a pliable dough (cleans sides of mixer). Knead 1 minute. Rest dough for 5 minutes. Form into small balls, roll thin and fry on both sides or use a tortilla press (totally worth it, if you make a lot). They cook very quickly. If you overcook these, they will be crispy tortillas, so only fry each side slightly.

Sprouted Tortillas (by Irene Call) adapted by me :) THESE ARE MY FAVORITE!

3 C. Water
3-4 C. Sprouted wheat (to see how to do this click HERE) Sprout your wheat for only 2 days. Soak for 1 night. Put in sprouter and rinse twice a day, by day two, they are ready to use.
2 teaspoons salt
4 Tablespoons Flax Seeds (previously ground up, and optional)

Blend well in blender.

4 C. Kamut or Whole Wheat or Spelt
4 C. White flour (I have used all whole wheat and they still turn out well, maybe a little more dense. The white flour makes them lighter.)

Add flour to blender ingredients and mix until it cleans the sides of your mixer. Form into small balls, roll thin, fry on both sides.

*A few notes

1- A Tortilla Press makes a HUGE difference!
2-You may freeze these and they last a few months.

ENJOY!