Soaking grains has a huge impact on digestion and nutrient absorption. If you aren’t sure about why we soak grains, here is a great blog post about it. Soaking allows the phytic acid in the wholemeal flour to be neutralised. Of course, soudough is another fabulous way to ensure optimal nutrition, however if you’re not quite ready for that, this is a great place to start!!
Now onto the recipe!!
Makes 15-20 tortillas
300g spelt flour (I use about 200g wholemeal and 100g white)
1tbsp raw apple cider vinegar
60g unsalted butter room temp
1/4 tsp bicarb soda
In a food processor “cut” butter into the flour (speed 6, 10 seconds). Add in apple cider vinegar, water and bicarb soda and mix until formed into a soft dough (speed 6, 10-15 seconds). The dough should be soft and strechy but not too sticky. Put dough in a covered bowl in a warm place on your benchtop for 12-24 hours.
When ready to cook, ever so lightly knead in the salt with you hands. Be very, very gentle with the dough, as over kneading will make for a crumbly finish. We want beautiful, pliable tortillas!
Heat a pan (stainless steel works great) over medium heat, keep it dry, we don’t need any oil here. Using arrowroot flour, flour your work surface lightly for each tortilla to prevent sticking. We are going to have to work fast once things are happening! It helps to set up a little work station right next to your stove where you are cooking.
You want to grab a small amount of dough (think the size of a ping pong ball maybe?!) and roll it with a rolling pin to be as absolutely as thin as you can. Like, paper thin. It can take a bit of practice to get consistent shapes, but odd shaped ones can be just as fun!! I make mine roughly 20-25cm in diameter. Trust me when I say paper thin!
Each tortilla will cook for only about 10-20 seconds each side in the pan. So it needs to become a bit of a production line of roll, pop into pan, roll a new one a bit, flip, roll a bit more, remove, add next tortilla to pan, roll new one…..etc etc etc. It is a bit fast paced, but, once you get the hang of it you’ll be pumping them out like a pro! The cue for flipping is when you see some bubbles start to form within the tortilla. If they overcook, they will become a bit crisp and likely to crack when using as a wrap. A cooked tortilla will look like this:
Placing the stack of cooked tortillas within a clean tea towel will prevent them from sweating and also drying out too much. Once cool, place in a sealed plastic bag. They are best eaten on the day or frozen (I separate using pieces of paper towel and then reuse again with a new batch). To use from frozen, heat lightly in a pan for half a minute or so. A warm tortilla will be much more flexible for wrapping than a cool one.
So there you have it!! Some gorgeous tortillas perfect for the family.