Soft, warm, and packed full of wonderful vitamins and minerals, this tortilla recipe, is made with 100% sprouted wheat flour. Similar to whole wheat but much healthier, you will love how soft and pliable these tortillas are.
It is definitely hard to eat store bought tortillas after making your own. There is something to be said about a warm freshy baked tortilla, that takes dinnertime up notch.
One thing our kids will eat 100% of the time without complaining, tacos. And if I have a little extra elbow room that day, we get to eat them on sprouted wheat flour tortillas. But lately, we have enjoyed eating them just as wraps. Who doesn’t like a good chicken wrap, especially made with a Costco chicken. We are always incorporating new recipes to eat up that favorite juicy bird. Right now our favorite wrap is this Southwest Chicken Wrap, it’s amazing.
Enchiladas are another favorite, or Cafe Rio Salads, with the tortillas on bottom, all the heavenly salad and drizzled dressing on top. Now my tastes are watering.
If you’re wondering what in the world is sprouted wheat flour, you’ve come to the right place. In a nutshell, sprouted wheat flour has been soaked in water for 8ish hours, until it begins to sprout. After it sprouts, it is dried and then ground into a beautiful flour. This flour can replace any other flour, but there is a bit of a learning curve.
Is Sprouted Wheat Better for You?
Yes, sprouted wheat flour is better for you than most any other flours on the planet! Why? For starters, when you eat 100% whole wheat, you are consuming all three layers of the actual wheat berry (the bran, germ, and endosperm). All-purpose flour is primarily made up of the endosperm portion of wheat eliminating most of the nutrients in the grain.
Secondly, and most importantly, sprouting the actual wheat berry, means certain enzymes are activated and start to break down and metabolize the endosperm. Protein compounds go through the same change within the kernel increasing the bioavailability of all the nutrients. These changes make sprouted wheat flour the best choice because our bodies can digest it much easier!
In essence, by sprouting the wheat, you are predigesting it, allowing your body to absorb all of the wonderful, plentiful nutrients inside! This is why many people with a gluten intolerance can eat sprouted wheat flour. The gluten content is much lower after being “pre-digested”. In fact, many people have gluten intolerances and don’t even know it, living with it day to day and believing it is completely normal.
A few of my favorite personal benefits of Sprouted Wheat Flour– no more brain fog after eating, no more rashes, no more inflammation, no more stomach aches and pains, no more bloating, among many other things! I am allergic to gluten but have zero allergic reactions to sprouted wheat (hooray!). Click here to learn how to easily make it from home!
Tips For Making Sprouted Wheat Flour Tortillas
- This recipe calls for 2 cups of flour and 4 tablespoons of oil mixed together. It is very important that the flour and oil are incorporated really well at the beginning! We’re talking smaller than pea size pebbles in the bowl. When using sprouted wheat flour, less mixing, kneading, and stirring is best (for the most part) after the liquids have been added. So this step of really incorporating the oil and the flour and key before adding the liquid!
- The water added needs to be very hot. I like to bring my water to a boil in a saucepan on the stove and remove promptly and slowly pour into the flour mixture.
- Using a fork to incorporate the water flour mixture is the easiest way. I like to stir and smash down any clumps.
- These tortillas need to be rolled out to a thin dough. In my tortilla press, I sandwiched 3 tortillas each between parchment paper, and still had to roll them a little bit thinner. They will rise a bit while cooking.
- They are best cooked in a seasoned cast iron pan, or on a griddle, but a regular frying pan will work also (it may need to be greased a bit to prevent sticking).
- They cook best at a higher temperature, about 400 degrees on a griddle. It only takes a few minutes to get both sides just perfect.
Tools You May Need:
- Medium mixing bowl
- Fork
- Small saucepan
- Measuring cups and spoons
- Rolling pin
- Griddle (or cast-iron pan)
- Turner
Ingredients:
Sprouted Wheat Flour: The base and structure of the tortillas.
Salt: Gives the tortillas flavor.
Oil or Shortening: Adds softness and helps glue them together.
Hot Water: Helps to evenly distribute the oil or shortening in the tortilla dough.
How To Make Tortillas with Sprouted Wheat Flour
Quick Version
- In a medium mixing bowl, add flour and salt, combine well with a fork.
- Add oil (or shortening) and incorporate into dough using fork or pastry cutter.
- Bring water to a boil on the stove. Pour into mixture and mix together with a fork.
- Add a little bit more flour and lightly knead together.
- Break into 8-10 equal balls.
- Cover balls and let rest on counter for 25 minutes.
- Turn on griddle to 400 degrees (or heat pan on stove to medium/high).
- After 25 minutes, roll or press dough into a thin tortilla.
- Lay tortilla on griddle and cook about 2 minutes per side to your liking.
- Remove from heat with a turner and let slightly cool.
How To Make Tortillas with Sprouted Wheat Four
First, in a medium sized mixing bowl, combine sprouted wheat flour and salt using a fork.
Next, add the oil (I use olive, but others will work) or shortening. Using a fork, (or a pastry cutter), incorporate until smaller than pea size clumps form. This step is super important! Refer to the “tips” above for more information.
In a small saucepan on the stove, bring water to a boil. As soon as it starts to boil, pour into flour mixture, and using a fork, combine together. A little flour may be added if needed, but you are looking for a slightly sticky texture.
Next, dump the dough onto a lightly floured surface and very lightly knead a few times making sure the dough is all evenly combined together.
Cut into 8-10 equal balls and cover them with a dishtowel. They will sit for 25 minutes on the counter to rest. This is where the stickiness will get soaked up by the flour.
After 25 minutes, heat griddle to 400 degrees or if using a cast-iron skillet, turn the stove to a medium-high heat.
Lightly flour the surface and roll out dough into thin tortillas. If you have a tortilla press, I like to sandwich between parchment paper, 3 tortillas.
Lay tortillas on cooking surface and bake for around 2 minutes for per side. The tortillas will form little bubbles that will rise and turn lightly brown when cooked. You can determine when they are done by the formation of the brown spots. So cook to your liking!
Remove from heat and cool slightly before serving.
How To Store:
After cooled, they can be layered and stored in a Ziplock bag in the refrigerator for up to a week.
They can also be stored the same way (try to get as much air out of the Ziplock bag as possible) in the freezer for up to 3 months.
It sounds like a taco night to me!
Sprouted Wheat Flour Tortillas
Soft tortillas made with 100% sprouted wheat flour.
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 4 tablespoons oil* (I use olive)
- 2/3 cup hot water
Instructions
- In a medium mixing bowl, add flour and salt, combine well with a fork.
- Add oil (or shortening) and incorporate into dough using fork or pastry cutter.
- Bring water to a boil on the stove. Pour into mixture and mix together with a fork.
- Add a little bit more flour and lightly knead together until only slightly sticky.
- Break into 8-10 equal balls.
- Cover balls and let rest on counter for 25 minutes.
- Turn on griddle to 400 degrees (or heat pan on stove to medium/high).
- After 25 minutes, roll or press dough into a thin tortilla.
- Lay tortilla on griddle and cook about 2 minutes per side to your liking.
- Remove from heat with a turner and let slightly cool.
Notes
*Can substitute oil with other oils or shortening.