Recipe Collection: Sprouted Tortillas with Chia Seeds |
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Recipe Collection: Sprouted Tortillas with Chia Seeds

admin October 10, 2013

One night, I just needed some soft tacos.  You know how that is?  You’re craving it and you just have to have it.

I scoured the options at Trader Joe’s, looking for some reasonably healthy tortillas.  There were none I wanted to buy.  They either contained corn and soy, or they were made of white flour.  Why would I buy them (and pay a decent chunk of change) when I could make white flour ones easily enough at home?  No, I needed something healthier.

My go-to soaked tortillas (also awesome) weren’t going to cut it because I wanted something right now.  No time to wait for soaking.  Luckily, I had some sprouted flour on hand. Sprouted tortillas to the rescue!

My trip to Trader Joe’s had inspired me, though.  They had a brand that contained chia seeds.  Surely I could do that, too?  I found that I could…and the result was yummy.

I recommend eating Sprouted Tortillas with Chia Seeds fresh, and if you don’t finish them, freeze in an air-tight bag and reheat before eating.  Left out overnight, they dry out and aren’t as good.  Ask me how I know….

Sprouted Tortillas with Chia Seeds

This make about 12 8″ sprouted tortillas.

Ingredients:

  • 3 c. sprouted flour
  • 1 1/2 tsp. baking soda
  • 4 tsp. sea salt
  • 4 tbsp. chia seeds
  • 1/2 c. coconut oil, melted
  • 3/4 c. water

Directions:

In a medium bowl, combine the flour with the baking soda, sea salt, and chia seeds.

 

Stir to combine, then add coconut oil.

sprouted tortillas with chia seeds

 

Add the water, a little at a time, until you get a smooth, non-crumbly dough.  One tablespoon less made the dough come together, but it was still a little crumbly.  Yours may be different — so careful with the water.

sprouted tortillas with chia seeds

 

Grab a chunk of it, about 1 1/2 – 2″ in diameter, and set it on a floured surface.

sprouted tortillas with chia seeds

 

Roll it out very thinly, less than 1/8″.  As thin as you can, really.  Thick tortillas take longer to cook, and they get hard.  Thinner ones cook fast and stay pliable.

While you’re rolling, heat your frying pan on fairly high.  Medium-high/high or 8 out of 10.  Hot is important.  Transfer the rolled tortilla to the pan.

sprouted tortillas with chia seeds

 

Watch it, because it will cook in 10 – 20 seconds.  Flip it as soon as you see bubbles, and cook another 10 – 20 seconds.  Then remove from a pan to a plate, and you’re done!  Well…with this one.  Keep rolling and frying until they’re all done.  You can wrap them in a towel to keep them warm if you like.

Sprouted Tortillas with Chia Seeds

Makes about 12 8" tortillas.

Ingredients

  • 3 cups sprouted flour
  • 1 1/2 tsp baking soda
  • 4 tsp sea salt
  • 4 tbsp chia seeds
  • 1/2 cup coconut oil, melted
  • 3/4 cup water

Instructions

  • In a medium bowl, combine the flour with the baking soda, sea salt, and chia seeds. Stir to combine, then add coconut oil.
  • Add the water, a little at a time, until you get a smooth, non-crumbly dough.
  • Grab a chunk of it, about 1 1/2 - 2" in diameter, and set it on a floured surface. Roll it out very thinly, less than 1/8".
  • While you're rolling, heat your frying pan on fairly high. Medium-high/high or 8 out of 10. Hot is important. Transfer the rolled tortilla to the pan.
  • Watch it, because it will cook in 10 - 20 seconds. Flip it as soon as you see bubbles, and cook another 10 - 20 seconds. Then remove from a pan to a plate. Wrap cooked tortillas in a towel to keep them warm.

How would you serve sprouted tortillas?

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2 Comments

  1. Hi. My mother-in-law was a wonderful Mexican cook and she made the absolutely greatest tortillas, but she used lard. I know some people don’t like the idea of lard, but it’s slowly making a comeback … although I recommend the non-hydrogenized … anyway, I wanted to know if you think that the same amount of lard could be used instead of coconut oil. I use coconut oil for many things (including brushing my teeth as it has antibiotic properties) but I’d like to stay a little more authentic with the tortillas. You might be interested to know that chia seeds were “munched” on like a little snack in many Mexican households.

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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