Monday, March 22, 2010

Soaked Tortillas

I read a lot of blogs where people soak their grains prior to baking.  Due to my ignorance, I felt intimidated by the thought of soaking grains, but I was searching for a simple tortilla recipe and came across one at Keeper of the Home (click for the recipe/tutorial).  I tried the recipe and now I see how simple it is to soak grains (and also nothing like I imagined it would be).


I used hard white wheat to make these.  The next time, I will try soft white wheat since there is no leavening in the recipe.  The first batch that I made, I used apple cider vinegar in the soaking process.  The second batch, I used kefir instead of the apple cider vinegar.  We ate the first batch of tortillas as tacos on Friday night.  They were very enjoyable - even the kids liked them.  The second batch I made up and intended to try, but forgot all about them before I sent them home with my sister.  I did not get to try the kefir tortillas, but I did notice that the dough made that way was much less stiff and nicer to work with.  However, it was a bit more sticky, which was a problem.  I had rolled all the tortillas out and put them on a plate prior to cooking them. By the time I got to the bottom of the stack of uncooked tortillas, they had started to stick together. Next time, I will have to keep them separate prior to cooking.

Look at how flexible these tortillas are - no breaking when you fold them!

5 comments:

Stephanie said...

I'll be making these for sure! Yummy! We love making pizza as well during this special week! Can you please jump over to my blog and share these on the Lotsa Matzah linky and any other wonderful recipes you have? Thanks Cara!!

Anonymous said...

Not sure how this is an unleavened Recipe? Because as soon as the water and the flour come together there is an activation or changing that takes place, it starts to leaven all by itself, without any help from yeast(like when you create a sourdough starter). My understanding of removing leaven is ~ all wheat, barley, rye, oats, spelt or its derivative. Leaven is not exclusively yeast, some will say it is baking powder, baking soda, vinegar ect....... I do not want to bring division or confusion, it is just that there are so many definitions of leaven these days it hard to know what to think?????

Michelle said...

What do you make unleavened bread out of if you don't use flour? ||shrugs||

Traci said...

Hmmm, good point Michelle:0

I too am looking for a soaked grain tortilla recipe. I think this would be a great idea for Passover...

Thank you:)

monica said...

We are commanded to eat unleavened bread, which you cannot make without some sort of grain. It is from rabbinical teaching that we get ideas that we can't use any type of grain, but that is not biblical.

Thanks for the recipes! We are going to do unleavened pizza for sure.