This is a super exciting recipe conversion and I want to thank Mindy, a traditionalcookingschool.com reader and sweet friend! She worked with my whole wheat tortilla recipe and converted it to be a soaked whole wheat tortilla recipe. She shared what she did in the comments of that recipe. I'll repeat her comment here, and then you can click through to the actual recipe.
I did it! I just removed a tablespoon of water per cup and replaced it with 1 T. raw apple cider vinegar. (I actually halved the recipe this time around.) It worked beautifully. The tortillas tasted just the same! Probably I *did* let it soak a little long – there were a few spots that dried out a little. But they worked back into the dough easily. I actually soaked for a little over what NT recommends – I just didn’t get back to it as soon as I’d have liked. I think optimum would be 12-24 hours. And maybe next time I’ll experiment with letting the dough soak all together in a bowl, and shape it into balls as I make the tortillas. Thanks for providing such a great recipe, Wardee! My family loves it.
The full recipe is here. The tortillas have always been good. In fact, the recipe could be one of the most popular recipes here. But since realizing that we should be sprouting and/or soaking all grains, I have wanted to provide a tortilla recipe that is 100% healthy. My solution – for our family – has been to make sprouted flour tortillas. But that's not possible for everyone, because it requires sprouting, dehydrating and grinding equipment. But now thanks to Mindy, we can offer a soaked tortilla dough recipe. If you try the recipe, be sure to comment and let us know what you think.
I'm submitting this post to Pennywise Platter Thursday at The Nourishing Gourmet – because making your own homemade whole wheat tortillas is always less expensive (and definitely more healthy) than store-bought. 🙂
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