Fresh Milled Tortillas
Ingredients:
1 cup fresh milled hard red wheat
1 cup Khorasan
1 ½ tsp baking powder
1 tsp salt
1 TBSP olive oil
¼ cup warm water
½ cup coconut milk (or liquid of choice)
1 TBSP vinegar (or substitute with buttermilk for the coconut milk + vinegar)
Instructions:
Combine Dry Ingredients: Mix the freshly milled hard red wheat and Khorasan with baking powder and salt in a large bowl until well combined.
Mix Wet Ingredients: In a separate bowl, stir together the warm water, coconut milk (or chosen liquid), olive oil, and vinegar. If using buttermilk, skip the coconut milk and vinegar and measure out ½ cup of buttermilk instead.
Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring until a rough dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Rest the Dough: Cover the dough with a damp towel and let it rest for 15-20 minutes. This allows the gluten to relax, making the dough easier to roll out.
Divide the Dough: After resting, divide the dough into 8-10 equal portions, depending on how large you want your tortillas. Roll each portion into a ball.
Roll Out the Tortillas: On a lightly floured surface, roll each ball into a thin, round tortilla, about 8-10 inches in diameter.
Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1 minute on each side, or until lightly browned and puffed up. Adjust the heat as needed to prevent burning.
Keep Warm and Serve: Transfer the cooked tortillas to a towel-lined plate to keep them warm as you continue cooking the rest.
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