These tortillas are made with sprouted wheat. Sprouted grains are more easily digestible and your body can absorb the nutrients in them better. Learn more about the benefits of soaking and sprouting your grains here. You can use regular whole wheat too though.
I use pastured lard or pastured butter for the fat. These traditional, animal-based fats are healthy because they’re unprocessed and natural. And they are stable at higher temperatures. Read more about the best cooking fats here.
With these high-quality ingredients, these tortillas are healthier than store-bought. Here’s the steps for how to make them:
First, you mix your flour and salt together. Then you add your cold lard or butter to the mix. If I’m using butter, I like to grate it into the bowl with a cheese grater (use cold butter from the fridge). Lard doesn’t grate as well, soI cut my lard into small pieces before adding it. Then stir the mixture with a fork or pastry cutter until it forms pea-sized clumps like the picture below.
Next, add boiling water to the flour and stir it into a ball.
Flour a clean counter and knead the dough until it’s smooth and not sticky, adding more flour as needed. Separate the dough into 12 golf ball sized pieces and place them on a pan. Cover the pan with a damp towel and let sit for about an hour.
After an hour, flour the counter and roll the dough balls into 1/8″ thick circles. About as thin as you can get them. Use a metal spatula to lift the dough from the counter.
Heat a griddle or pan over medium heat. Put the tortilla on the griddle and cook until bubbles form, about 3o seconds. Flip and cook the other side until it starts to brown, another 30 seconds. Transfer to a clean towel and continue cooking the rest of the tortillas.
I like to use One Degree or To Your Health sprouted wheat flour, Real Salt, and Fatworks Pure Lard or Organic Valley pasture butter. And I use a Lodge cast iron skillet, which gives the tortillas some really nice browning or “freckling” as some people call it.
You can store these in Ziploc bags at room temperature for a few days or in the fridge for about a week. And you can freeze the dough or the tortillas too. But they’re best fresh.
- 2½ cups sprouted wheat flour
- 1 tsp unrefined sea salt
- ½ cup cold lard or butter
- ¾ cups hot water
- Combine flour and salt in a bowl.
- Grate or cut the lard or butter into the flour and stir to combine. I like using a pastry cutter to mix it all together.
- Add water to a pot and bring to a boil.
- Add the water all at once to the flour and stir until it makes a ball.
- Flour a clean surface and knead the dough until it feels smooth and not sticky, adding flour if needed.
- Make golf ball sized dough balls and spread them on a cookie sheet (makes about 12).
- Cover with a damp towel and let sit for 1 hour.
- Lightly flour a clean surface and roll out the dough balls one at a time into circles.
- Heat a griddle or frying pan on medium heat.
- Put the tortilla on the griddle.
- Cook on one side until bubbles form, about 30 seconds, and then flip it.
- Cook on the other side until you have some browning and then transfer to a towel.
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