[Here is a convenient one-page PDF file for easy printing]
The purpose of this recipe is to create a more nutritious tortilla. We do that in several ways:
- We choose the very best wheat – Einkorn.
- We use wholewheat, which has the majority of the nutrition.
- We sprout (and dehydrate) the wheat, to reduce all anti-nutrients, and create additional nutrition. [This step is optional]
- We soak the wheat, to reduce anti-nutrients.
- We freshly grind the wheat, preventing oxidation and preserving maximum nutrition
- We use truly organic ingredients to avoid pesticides, herbicides, and other agrochemicals
- We eliminate all food additives (fillers, preservatives, colors, etc.)
- 2 cups of freshly ground wholewheat Einkorn flour
- 1/4 cup of Virgin Coconut Oil (VCO)
- 3/4 cup of water (plus 1-2 tablespoons if it seems dry)
- 1 Tablespoon of Apple Cider Vinegar or Whey
- 1 Teaspoon of Himalayan Pink Salt (or other healthy sea salt)
- Flour or Arrowroot powder, for dusting & rolling out your tortillas
1. Mix the flour with the VCO by cutting it in with either a pastry cutter or a fork. You can even work it together with your hands. Mix until the VCO is well incorporated. and there are no large clumps.
2. Add water and vinegar (or whey) together. Mix into flour with a fork and make sure all the flour gets wet. You can use your hands and roll it around in the bowl to get all the flour.
3. Cover and leave on your counter for 12-24 hours.
4. After 12-24 hours, add the salt and work it into the dough with your hands by kneading about 5-7 times. Don’t overwork it—just mix until the salt is incorporated.
5. Let the dough rest for 5 minutes.
6. Divide dough into 8 pieces and heat a pan over medium-high heat.
7. Dust your counter top with flour or arrowroot powder, and roll out a tortilla. (Or shape them by hand).
8. Cook the tortillas in an un-greased pan for about 30-40 seconds on each side. Slightly underdone is best.
9. Repeat for the remaining tortillas.
10. Eat warm or store in your fridge for up to 2 weeks. You can even freeze them for future use.
This recipe was taken from DaNelle Wolford’s fantastic blog, Weed’em & Reap, and can be found in its entirety at the link below. I have modified it here to put more emphasis on the healthiest ingredient choices – Einkorn wheat, Himalayan Pink Salt, etc.