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Soaked Tortillas

Perfectly soft tortillas for fast lunch ideas, made from real food ingredients.
Servings: 18 tortillas

Ingredients

  • 3 1/3 cups white whole wheat flour freshly ground
  • 1/4 cup coconut oil melted
  • 1 cup filtered water
  • 2 tsp. sea salt
  • 3 tsp. baking powder I use 1 tsp. baking soda + 2 tsp. cream of tartar

Instructions

  • Add your flour, melted coconut oil, and water to a large glass bowl.
  • Stir it all together until a stiff dough forms and all the flour is mixed together.  This takes a bit of time since the dough is stiff.  You want it that way.  Cover it and let it sit in a warm place overnight.
  • The next day, sprinkle the salt and baking powder over the dough.
  • Use your hands to knead it in -- it's way too stiff for a spoon to work for this part.  This should take a couple of minutes.
  • Separate it into small balls, about 18 - 20.
  • Lightly flour a surface (I just use white unbleached for this part) and roll the dough out.  Get a 10" frying pan and turn it on medium-high heat.
  • It needs to be super thin.  Like, you pick it up, and you can practically see through it.  So thin that you can't measure how thick it really is.
  • Transfer the tortilla to a hot frying pan once it is sufficiently thin (and this will take some muscle).  Allow it to cook for a few minutes per side until bubbles appear.
  • Flip it and cook the other side.  You want the pan to be pretty hot, and it's better if they cook faster rather than slower -- they're less likely to get crispy or tough.