Making your own homemade tortillas takes a bit of time, but the result is delicious! And, the great thing about this particular whole grain tortilla recipe is the flour is soaked for optimal nutrition. You can also use these to make your own Homemade Tortilla Chips.
If you’re GF, you might want to check out these Grain-Free Tortilla recipes:
• Simple Grain Free Tortillas
• Almond Flour Tortillas
• GF Egg-Free Tortillas
Tortilla Making 101 Photo Tutorial:
After dough is done soaking, add rising agents and then form into 8 dough balls.
Allow dough balls to rise for 5 minutes and then roll-out between two sheets of parchment paper … not too thin though, or they’ll be hard to transfer to the griddle. Remove the top sheet of parchment, then flip the tortilla over onto your hand and gently peel back the paper.
The flattened tortilla looks and feels a lot like pizza dough, somewhat tacky/sticky.
Transfer to griddle. Follow instructions in recipe below, depending on whether you want to eat them right away or save for later. Enjoy!
These delicious and nutritious homemade tortillas are great for making wholesome wraps and tortilla chips too!
Ingredients
- 1 cup filtered water
- 1 tbsp plain organic Kefir (or whey)
- 1/4 cup butter, melted
- 1/2 tsp pure honey
- 2 cups organic kamut flour
- 1 cup organic whole spelt flour
- 1/4 tsp baking powder
- 1 tsp salt
- Butter for griddle
Instructions
- In a large ceramic (or glass) mixing bowl, whisk together the water, kefir, butter and honey.
- Using a fork, stir in the flour.
- Using your hands, knead mixture into a dough ball, making sure to incorporate all of the flour into the dough ball.
- Then cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
- After soaking time is complete, sprinkle the baking powder and salt across top of soaked dough. Using your hands, knead the rising agents into the flour until the dough is workable, but not too stiff.
- Shape dough into 8 balls, place balls on a sheet of parchment paper and let stand 5 minutes to rise.
- When rise time is up, preheat griddle over medium-high heat (or preheat a large skillet).
- Place one dough ball onto a sheet of parchment paper. Cover with another sheet of parchment. Then roll out the dough ball between the parchment to form a 8-10” circle. (I find it helpful to flatten the tortilla with my hands first and then roll out from the center outward.)
- Slowly peel back the top layer of parchment. Then replace the parchment back on top and flip the entire "paper-tortilla-paper-sandwich" over so the bottom paper now faces up and slowly peel off the parchment. Flip the dough over onto one hand and remove the parchment. (See photo tutorial.)
- Gently place the tortilla onto a lightly buttered griddle or skillet. Cook tortillas about a minute or so, until lightly browned. Then carefully slide a spatula under the tortilla and gently flip it over. Cook on the second side another minute or so, until lightly browned. (If you're making a double batch to freeze for later use, see cooking tip in notes below.)
- Either stack the tortillas on a plate and keep them covered as you cook, or if you prefer to use my oven-trick for ensuring hot tortillas, then place tortillas on a wire rack to cool, while continuing to make the remaining tortillas. Once you’re done making all of the tortillas, transfer them to a baking sheet and place in preheated oven to rewarm about 4-5 minutes. (Recipe adapted from Passionate Homemaking.)
- Top these delicious tortillas with your favorite “fixins!” Yum!
Notes
Rolling out tortillas takes a little practice, as it seems awkward at first, until you get the hang of it. I like to roll out one dough ball at a time and place immediately on my hot griddle to cook – assembly line style! Even easier, I am told, is to invest in a tortilla press. (Guess I need to add that to my wish list!)
Reader Tip: Trish shared a comment about her technique for tortilla rolling that I thought may be of help as well. Trish says, "I use a gallon size ziplock bag and cut off each side. On the OUTSIDE you can mark with a permanent marker little dots of how big you want your tortillas to be. Then, put one of the tortilla dough balls on the INSIDE and roll out the dough. So easy!"
Cooking & Freezing Tip, if you're making tortillas for future use: Place flattened dough on a lightly buttered griddle and cook only about 20-30 (do not brown). Using a large spatula, flip over and cook just another 10-15 seconds. Place tortillas on wire rack to cool completely. Once cooled, place tortillas on a large baking sheet and put sheet in freezer. Once tortillas are frozen solid, place them in a freezer-safe container with a sheet of parchment or plastic wrap between each and store in freezer. When ready to use, simply allow tortillas to thaw about 10 minutes. Preheat griddle and cook as outlined above.
If you're Grain-Free, be sure to check out the links to my favorite GF tortilla recipes (listed at the beginning of this post).
The Go-Green smoothie was inspired by my youngest’s favorite Naked Juice flavor – Green Machine! I have to say this is much more affordable! And it’s fun because he loves to help me make this – another great opportunity to get your 
