|he loves them!|
The original recipe is from http://deliciouslyorganic.net/whole-wheat-tortillas/
Please visit the website and read about the importance of soaking grains. I also recommend reading Wholefood for Children (listed in my cookbook list) for more extensive reading on the subject.
2 cups whole wheat flour
2/3 cups buttermilk
6 tablespoons sour cream (I have used yogurt as well)
1/2 teaspoon sea salt
1/2 teaspoon baking powder
What to do:
Combine flour, buttermilk and sour cream in a medium bowl. Tightly cover with plastic wrap and leave at room temperature for up to 24 hours.
After the flour has soaked, knead in the baking powder and sea salt. Divide dough into 8 sections and roll each section out on a floured surface to an 8-inch round. I use a 20 dollar cast-iron Mexican tortilla press. Place tortilla on a parchment lined plate and as you roll out the tortillas layer a square of parchment paper between each tortilla. Original recipe says to let rest for 30 minutes. I skip this part and just press go directly to cooking tortillas.
|black bean, cheddar, avocado|