Sprouted Wheat Tortillas | from scratch, step by step

sprouted whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious than all-purpose, while all-purpose is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more budget-friendly.

Grind sprouted wheat in a NutriMill grain mill to make flour.

Measure 2.5 cups of sprouted hard white wheat flour into a mixing bowl.

Add 2 teaspoons of pink Himalayan salt to the flour.

Add 1/4 cup of lard to the flour mixture.

Pour in 1 cup of filtered water and mix until combined, ensuring the fat is evenly incorporated.

Knead the dough for about 3 minutes until it reaches a good consistency that doesn't stick to your hands.

Let the dough rest in the bowl for 15 minutes.

After resting, divide the dough into 12 equal portions using a bench scraper.

Line a cast iron tortilla press with a cut-open gallon Ziploc bag.

Press each portion of dough into a tortilla using the tortilla press.

Heat a cast iron skillet over medium heat and add a little lard to the bottom.

Cook each tortilla for about 40 seconds on each side until golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary