Overnight Whole Wheat Tortillas
By adding vinegar or whey to this recipe and allowing the dough to sit overnight, the wheat breaks down and becomes easier to digest. The gluten is also made more digestible. The salt is added after the soaking process because salt inhibits the absorption.
This recipe makes a fabulously light tortilla.
Ingredients
- 2 cups whole wheat flour
- 1/4 cup lard, tallow, coconut oil, olive oil, or butter
- 3/4 cup water
- 1 tablespoon Apple Cider Vinegar or fresh whey if you have it
- 1/2 teaspoon salt
- Arrowroot powder - for rolling out the tortillas
Instructions
- Mix the flour with the fat/oil by cutting it in with a pastry cutter or a fork – until there are no large clumps.
- Add the water and vinegar (or whey) and stir with a fork until all of the flour is moistened, using your hands if necessary.
- Cover with plastic wrap and leave on the counter for 12 to 24 hours.
- When you are ready to roll and cook the tortillas, add the salt and work it into the dough with your hands, kneading only a few times. Do not overwork the dough. Let the dough rest for 5 minutes.
- Divide into 8 pieces.
- Heat a pan over medium-high heat.
- Dust your work surface with arrowroot powder (arrowroot will not burn on the hot skillet)
- Roll out the tortilla.
- Cook on an un-greased pan for 30-40 seconds per side. Slightly underdone is best.
- Serve warm or store in the refrigerator for up to 2 weeks.
Notes
These freeze well.
When rolling tortillas, I find it works best to form the dough into balls and roll it out about half as large as I want it to be. Then, I let it rest for a few minutes before the final rolling.