Sprouted flour tortillas

Whisk together:
          1 1/3 c.  Summers Sprouted Spelt Flour
          2/3 c. tapioca flour
          2 tsp. baking powder
          pinch of salt
In a cup or glass, mix well:
          10 Tbsp. water
          4 Tbsp. grapeseed oil
Add oil mix to flour, mix well, then knead for several minutes. You may
          need to add a tsp. or more water as you work the dough.
Divide dough into six to eight balls. Pat into rounds and roll out
          with a rolling pin to make 6-8 inch tortillas. (It helps to rub oil on
          your hands when you handle the dough.)
Cook on a hot, oil-free griddle or cast iron pan for 1-2 minutes. Flip
          and cook other side.
Wrap cooked tortillas in a damp towel to soften. Store in plastic bags.
Makes six thick or eight thin tortillas.

Sprouted Flour Tortillas

1 1/3 c Summers Sprouted Spelt Flour
2/3 c tapioca flour
2 tsp baking powder
1 pinch salt
10 tbsp water
4 tbsp grapeseed oil

Whisk together: 1 1/3 c. Summers Sprouted Spelt Flour, 2/3 c. tapioca flour 2 tsp. baking powder, pinch of salt
In a cup or glass, mix well: 10 Tbsp. water, 4 Tbsp. grapeseed oil
Add oil mix to flour, mix well, then knead for several minutes. You may need to add a tsp. or more water as you work the dough.
Divide dough into six to eight balls. Pat into rounds and roll out with a rolling pin to make 6-8 inch tortillas. (It helps to rub oil on your hands when you handle the dough.)
Cook on a hot, oil-free griddle or cast iron pan for 1-2 minutes. Flip and cook other side.
Wrap cooked tortillas in a damp towel to soften. Store in plastic bags. Makes six thick or eight thin tortillas.

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sprouted flour tortillas | Summers Sprouted Spelt flour

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