I may receive commissions from purchases made through links in this article. Full Disclosure

Ever wonder why tortillas can stay in your refrigerator for months without going bad? Yeah, that’s the preservatives and other nasty ingredients at work.

The good news is that tortillas are ridiculously easy to make! What’s even greater news is that you can make extra healthy tortillas by soaking them and using whole wheat flour!

What is soaking? Basically it helps you get the otherwise not absorbable nutrients from whole grains. To read more about soaking, read my post on it here.

This recipe comes from Lindsay over at Passionate Homemaking. I must say it is quite wonderful! That is quite a compliment from somebody who has an aversion to whole wheat.

If you are like me and don’t care for the taste of whole wheat flour, especially when it’s 100% whole wheat flour in a recipe, take my advice and buy white whole wheat flour. It is just as good as whole wheat flour, it’s just a different variety of wheat and it is less gritty.

Soaked Whole Wheat Tortillas

3 cups whole wheat flour (I prefer white whole wheat flour)
1 cup warm water
1 Tbsp acidic medium (kefir, whey, buttermilk, yogurt, apple cider vinegar, lemon juice)
¼ cup coconut oil or butter, melted
¼ tsp. baking powder
1 tsp. salt

Directions:
Combine flour, water, coconut oil or butter and acidic medium. Cover and allow to soak at room temperature for 12-24 hours.
After soaking, add baking powder and salt to the flour mixture. Kneading in until the dough is workable but not too stiff. Make sure to mix well so that the baking powder and salt are incorporated.
Shape into 8-10 balls and let stand 10 minutes.
Roll to form a 10-inch circle or use a tortilla press.
Bake on a lightly greased griddle or pan on stove top till done. Toast about 20-30 seconds per side.

Yields: 8-10 tortillas.