Fermented/Soaked Flour Tortillas

Okay, so I promised I'd be posting about the tortillas I made. I got the recipe from another blogger, Kelly the Kitchen Kop. Here's the recipe, with my comments in italics and my own pictures added.

Fermented Tortillas

• 2 cups flour of choice (I used 100% whole wheat)
• 1/4 t. baking powder
• 1/4 c. lard or palm oil (I used lard)
• Whey (If you don't know what whey is or how to make it, go here. Or you could use lemon juice or apple cider vinegar, which also help to make the flour more digestible, helping you get even more nutrition out of it. Go here for a detailed explanation of why you should soak grains.)
• 1/2 t. sea salt

Cut the lard into the flour mixture until it resembles coarse corn meal.

Add enough whey to form a soft dough (about 2/3 cup...I used less). Knead this into a ball and cover. Let it rest on the counter overnight or until you get time to make them.

When ready to make them, mix in the salt. (I sprinkle the salt on the counter and knead the salt into the dough. There was a little crusty edge around my dough, so this helped to make the dough all pliable and got rid of the stiffness.)

Cut the dough into 10-12 pieces and roll these into balls. (I make 12... we're going to have more than one, so might as well make them smaller!)

On a well-floured surface, roll out one ball until it is about 1 mm thick. (I have sprouted flour that I used to roll the dough. And basically I just rolled it as thin as I could without it falling apart.)

Place this on a medium/hot dry griddle. (I used cast iron, and it worked great!) When bubbles begin to form on the surface of the tortilla, turn it over and cook for 30 seconds or so.

There should be brown spots forming over the bubbles, but don’t let it burn. Cool each one on a wire rack before storing. Enjoy!

And that's it! I imagine they'd freeze fine, but they don't last long here. Judah (he's 2) thought they were great! I wish I would've thought about making these sooner. The next time we're hosting a meal here, I'm totally making these! Who wants to come over and have a meal with us? :-)