I did not take pictures to show you about this, but still want to report. For dinner I made bean burritos and this is the first time I've made sourdough tortillas for them. Soaking whole grains, nuts and seed deactivates the "anti-nutrients," such as phytic acid, that interfere with the absorption of minerals. I am on a quest to improve my cooking in this way, so thought I'd give this a try. They turned out very nice. Flexible, strong, soft and delicious, all at the same time!
2 cups whole wheat flour
1 teaspoon RealSalt
1/2 cup sourdough starter
1/2 cup warm water
2 Tablespoons extra-virgin coconut oil
Mix that all together well in a bowl with a fork. Cover it with plastic wrap and let it rest for at least 7 hours.
Turn onto a surface floured with unbleached all-purpose flour and knead until it is smooth.
Divide into 8 equal pieces and form them into little round things.
Heat up a cast iron griddle on medium heat.
Roll each piece quite thinly and bake them, one at a time, on the hot griddle. Bake the first side until bubbles appear on top, flip over and bake a little longer.
Stack them on a plate, covered with a dish towel until ready to eat.