Homemade Soaked Tortillas

07 Sep

For ages I have been wanting to make a soaked grain recipe.  (These are the kinds of things you contemplate as a trying-to-be-healthy baker.)  If you are not familiar with the concept of soaking your grains (flour) before you bake, essentially you are adding an acidic ingredient and “soaking” (basically fermenting) for 12-24 hours helps to make grains more digestible.  There is TONS of information out there (here is a good starting point) and I wanted to see if it made any difference in taste.  Added nutrients would be a bonus.  Since that 12-24 hour prep time is a deterrent in my last minute life, I was excited when the moon and stars aligned finally and I prepped my flour on Friday to make Flour Tortillas on Saturday.  Result?

Worth.  Every.  Minute.  Oh my gosh!  If you are a taco fan, run right out, get some whole wheat flour, olive oil, salt and good apple cider vinegar and make this recipe.  You know how 100% whole week is as heavy as a brick and even 100% whole wheat pastry flour feels weighed down?  You know how you eat the taco and leave the tortilla ends on your plate?  Not the case here!  These tortillas are light, airy and the perfect vehicle for a good filling.  In fact, if I hadn’t planned my filling, I’d be tempted to eat the tortillas plain dipped in salsa.  They are that good!  And I forgot to mention, they are a BREEZE to make role and nothing like their crazy cousins the corn tortilla … (another story)!

Sorry, there’s no photo of the tortillas, but here’s my bucket with all the other components of that meal:


What you can see (clockwise top to bottom):

  • Slice of red cabbage
  • Lots of wilted, yellowed green onion tops (I’ve been using the same bunch for two weeks and they were at the end of their prime)
  • Green onion root ends
  • Corn husks & silk
  • Lemon & limes
  • Red pepper core & ribs
  • Poblano pepper core & ribs

What I made with all of that:

  • Shrimp Tacos on Homemade Soaked Flour Tortillas, with Red Cabbage Slaw, and Chipotle Cream
  • Corn & Black Bean Salad with Peppers & Cilantro

You can tell the bucket is pretty full, so as a bonus, here’s what’s hiding underneath all those husks.  Early in the day I took a photo of my morning bits and pieces because they looked kind of artistic on the cutting board:


Doesn’t that just scream breakfast?  Smoothies & fried eggs & toast.  My teens are pretty set in their breakfast ways!


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