Sprout Tortillas

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These tortillas are simple and delicious! If they are kept moist after they are cooked, they are soft enough to wrap lightly. They are also delicious as a platform for burritos.

Mix the salt into the flour so as to avoid salty pockets.

Add the wet ingredients into the dry bowl. The sprout tray is to show how much a 1/4 cup of sprouts is. It is so little, you do not taste them in the tortillas.

This is about what the dough should look like.

Once I had divided them (about 60g each besides the top middle two), they were a little dry. To combat this, I dipped them in water and rolled them in a little flour. This allowed me to shape them into balls. You can use a dry part of counter to round them or both hands.

The dough should not stick to the rolling pin. I tend to roll them this way: Two strokes up and down, flip and quarter turn, roll up and down two times, and repeat if need be. About two rounds of this creates a good thickness (about 1/16 to 1/8 inch thick).

If you need to place them to the side when waiting for the pan, do not stack. You might be able to get away with stacking two, but that depends on how much flour is on them or how dry they are.

The pan needs to be hot before putting your tortilla in. You want a fast cooking time if possible. It will allow them to puff up faster and not become wet, but it can create a lot of smoke.

Do not let your pan smoke for very long or your tortillas will have a smoky taste to them. Good air flow can combat this.

The presence of smoke could mean a few things: the pan is too hot, there is too much waiting time between tortillas, there is flour from previous tortillas burning in the pan, or it needs oil. If you want to avoid oil, cook on a lower setting and have a dryer tortilla dough.

Once you place the tortilla in the pan, I like to twirl it with my fingers to make sure it is not sticking. You can also use a spatula to gently scrape on the tortilla. This can sometimes make the tortilla puff up.

Once you have a good few sized bubbles, flip the tortilla to cook the other side.

Sprout Tortillas

This recipe is half of what I made:

Makes 8-10 tortillas

2 cups spelt flour (300 grams)*

1 (skimpy) tsp salt

3 Tbsp oil (I use avocado)

1/8 cup packed sprouts (I used broccoli)1/8 cup water

1/2 to 3/4 cup warm water

Instructions:

1) Mix the flour and salt together in a bowl.

2) Blend the 1/8 cup of sprouts and 1/8 cup of water together. This mixture does not have to be warm.

3) Make a well in the flour salt mixture. Warm the water and put the oil, water, and blended sprouts in the center of the dry mixture.

4) Mix together. The dough should be slightly tacky so it can more easily be rolled into balls.

5) Split into equal sized balls (about 8-10) and place under a cloth or plastic wrap.

6) Begin heating the cast iron (or other) pan on medium to medium-high heat. Put a little oil in it.

7) Roll out balls onto a floured surface. They should be about 1/16 to 1/8 inch thick.

8) Once the pans are hot, begin putting one tortilla at a time on the pan. Flip when some large bubbles are present.

• If the pan is smoking, it is either too hot, needs more oil, or there is too much flour left in the pan.

9) Put the warm tortillas in a tortilla warmer or place on a plate draped with a cloth, and cover. This will keep them moist and pliable.

10) Repeat with the remaining tortillas. Serve and enjoy!

Notes:

*Other flours might be able to work, but our family enjoys the spelt flour. The measurement in grams is especially important when working with freshly ground flour. 3 cups of berries makes about 600 grams of flour. Store extra flour in the fridge.