I’ve been trying to make these tortillas for off and on for a few years now. I buy similar tortillas from Central Market but they carry them irregularly and Central Market is pretty far from my house so it’s a bit of a hassle to get these tortillas, plus the cost isn’t great. The first time I made these they didn’t work out well at all. The second time they were too thick and not really pliable. I finally figured out how to make these after making a bunch of all-purpose tortillas over the course of the past academic year. My favorite way to use these is breakfast tacos (bacon, egg, onion, + kale/spinach is my go-to combo, but they also go well with bean + cheese). They’re also good for quesadillas, sautéed mushrooms, or any place you would use all-purpose flour tortillas. I will definitely start taking better photos that aren’t ripped from my Instagram stories so please bear with me until then.
2 c sprouted wheat flour (I like this one)
½ c boiling hot water
1 stick of butter (at room temp) ( you can also use miyokos vegan butter to make this vegan)
1 + ½ teaspoon salt
½ teaspoon baking powder
¼ c Mix of chia, pumpkin, flax, and sunflower seeds (optional)
1. Mix dry ingredients in a bowl including seeds
2. Cut the stick of butter in tablespoon pieces. Add pieces to dry ingredients in a bowl and crumble and mix with hands. The dough should be crumbly at this point
3. Slowly add water to flour in a piecewise fashion and mix w/ rubber spatula until the mixture forms in a uniform dough that doesn’t crumble. The dough should be hydrated (i.e. moist and not crumbly). If the dough is crumbly add more water.
4. Let rest for at least 30 minutes (max 2 hours). Do not skip this step! It is vital in ensuring that the dough stretches without recoiling;
5. Form ~½ in diameter balls and roll out with rolling pin until it’s about 6in in diameter (they should be pretty thin max 3mm thick because they expand as they cook)
6. Cook on hot cast iron griddle, making sure to flip them when they start to bubble.
These will last about a week in the fridge and even longer in the freezer (like a few months)
