I have posted about homemade tortillas twice before. Here is a new recipe I developed.
Buttermilk (or milk kefir) soaked Flour Tortillas
The night before, up to 24 hours before, combine in a bowl:
2 cups whole wheat flour
1 cup buttermilk - you may need a little more to moisten all the flour.(I use 1/2 cup milk kefir and 1/2 fresh whole milk (goat.)
Stir that together well, cover with plastic wrap and allow to sit for 8 - 24 hours.
When it's time to bake your tortillas, start heating your griddle or cast iron skillet on medium/low heat.
Turn dough onto surface lightly sprinkled with unbleached white flour.
Press flat and on top of the dough, sprinkle 1/2 teaspoon RealSalt, 2 teaspoons Rumford baking powder, and put 2 Tablespoons of extra-virgin coconut oil on top also.
Then, knead for a few minutes until the dough is well combined and elastic. Divide into 12 pieces and form each one into a little round thing. Let those rest on a floured surface as you roll each one out and bake them on the hot griddle, one at a time.
This is a healthy alternative to the sourdough tortillas. As I've mentioned before, it is important to properly soak your whole grains, nuts and seeds before consumption to inactivate the anti-nutrients that interfere with proper digestion and absorption of minerals.
These are soft and delicious!
Please note: Earlier today I posted this and had the leavening, salt and fat in the first list of ingredients. That was an error!!
Linked with the wonderful Hearth and Soul hop! Also, Traditional Tuesday #26. :)
These sound wonderful. How well do they keep? Can you freeze them? I love cooking in bulk and freezing for a later meal. I'm your newest follower and look forward to reading more of your posts, cooking tutorials, and recipes. ~ Ellen
ReplyDeleteWelcome Ellen! I put the leftovers in the fridge and they will keep well for a week, I'm sure. I just warm them up prior to using. And if you wrap them well, and remove as much air as possible, they would be good for a few weeks. I have done that. :)
ReplyDeleteThese just look light, tender, and ready to be filled with something delicious!
ReplyDeleteThanks for linking such a great recipe to the Hearth and Soul Hop ;)
Which tortilla recipe do you like better? This one or the sourdough? I really need to make my own tortillas. They are really expensive here and you can't find ones that are truly healthy.
ReplyDeleteI think I like these better, maybe a little, but both are good. The nice thing about sourdough is that it is always on hand. To make these here, you either need milk kefir or buttermilk. I suppose you could dilute some plain yogurt with milk and use that too.
ReplyDeleteHello!
ReplyDeleteI found your post last year and I tried it immediately -- really loved the result and appreciated your instructions!
I am wondering about one thing: On your previous tortilla post you wrote about "a failure"-- "Instead of water with a little milk kefir, I soaked it in straight kefir. It made a much too tender and cake-like product..." So I am wondering, isn't that what you are suggesting here? What is the difference between what you did before (that didn't work out) and this recipe? Wouldn't soaking the flour with straight buttermilk (as your recipe says) be the same as soaking with straight kefir?
THANKS!
Apparently not. Of course, kefir is going to be "more aggressive" in it's action, as at least mine is very acidic, but I don't know how it would work in your kitchen. I just would not just use straight kefir. Let me know how it turns out, please!
DeleteFound this link via another tortilla recipe/site... To make this dairy-free, you think using apple cider vinegar or lemon with plant milk or perhaps adding a little probiotic to a plant milk would work for the soaking process? Looks like an interesting recipe as I try to soak as many of my grains, nuts and seeds as possible.
ReplyDeleteWhat you need for this recipe is acid. Add some vinegar (1 Tablespoon per cup of liquid) to whatever liquid you choose to use, if it is not already acidic. I hope you will like it!
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