ChefTessBakeresse

Sprouted Wheat Tortillas Tutorial



How do you go from whole grains of wheat to tortillas...without using a grain mill?
I love whole grain. Ever since the Sprouted Wheat bread tutorial I have received countless e-mail thanking me for the picture by picture tutorial. I've done follow up entries on sprouted wheat bread troubleshooting for those who had any questions on the process. I recently however, received an email from Carrie. She lives in the jungles of Ecuador. She and her husband had been trying to make the sprouted bread and she asked if I had ever made tortillas with the sprouted wheat. I wanted to share that process with you all so you could try them out. It's a lot easier to make the tortillas than the bread. No need for much trouble shooting at all, just following the simple instructions. We love them around here. They are earthy and nutty...and have no refined flour whatsoever.
Emergency Food Storage is my favorite place for whole grain. They are local here in Arizona, but they ship. The grain I've purchased has always been exceptional from them. Thank guys!
You will need:

1 cup hard white or red wheat
1/2 tsp salt
1 1/2 tsp baking powder(optional...it's more like a corn tortilla if you omit the baking powder)
1/4 tsp garlic (optional)
Oil spray to coat counter top and griddle

Place whole grains of wheat in warm water, covering the grains completely. Allow to soak 12-18 hours. Drain with a colander that has a fine mesh, that won't allow grain to escape. Rise with warm water. Cover with a damp towel. Place in a warm place, no hotter than 120 degrees, for a few hours. Rinse again. Cover with damp cloth again. Repeat this process every few hours for the next 18-24 hours. Baby sprouts will begin to show. You want the roots no longer than the grain of wheat. This will take about 2 days, depending on how fresh your wheat is.





Chill wheat in the fridge, covered, about 1 hour. In a large bowl, combine wheat with baking powder and salt, stir well.


Sprinkle with a few drops of water, about 1 Tablespoon. Run the sprouts through a meat grinder.

When all the wheat has been ground...dramatically fall to the ground and tell your kids you can't possibly commit such grain surgery. They will laugh hysterically.

Run the dough through a second time. This will make it nice and smooth. Or if you want to use a food processor, it can be done the same way but will only take about 2 minutes on medium speed to make a smooth dough.

Divide the dough into 6-8 balls. You may need to knead the dough slightly to get the balls to stick together.
Lightly oil your counter top, a little goes a long way. Roll out the tortilla in a circle, about 6 inches across and 1/4 inch thick. You will be able to see all the grains held together by the natural occurring protein in the wheat.
Heat a non-stick skillet and spread a little oil in the pan. Cook on one side 3 minutes on medium heat. Turn tortilla over, and cook the second side about 3 minutes more.
Place tortillas under a damp clean towel until all the tortillas are cooked. We made green chile chicken fajitas.
Enjoy.
There you go.

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