Per Tortilla: $0.13
Okay, so I don’t know about you, but I’m not into shelling out $5 for Ezekiel sprouted tortillas, nor do I love the so-so flavor of the whole wheat option from Trader Joe’s. As I mentioned before, Peru’s tortillas were expensive, made with lots of processed ingredients, and not very good. (I really wish they would welcome a little Mexican fusion in their food!) Anyway, I made quite a few tortillas while in South America. Some with straight white flour and water, others with olive oil and a mix of whole wheat and white flours (whole wheat flour was VERY expensive there), and still others with butter and yogurt. Some were awesome, some were not. I’ve learned so much.
I’ve figured out the perfect balance for flavor, and it is 2.5 cups of flour to 1/2 cup oil. You see, the best whole wheat tortillas use quite a bit of fat (oil, butter, ghee, lard, etc.), but I can’t really justify 1/2 cup of coconut oil or butter (~$1) for the tortillas, (okay, sometimes I can), so I’ve taken to making them with sprouted flour, water, salt, and about 1/4 cup of fat instead, plus a little more for cooking. Sprouted flour absorbs a bit more moisture, so if you use regular whole wheat flour instead, just eliminate the extra 2 Tbsp of warm water. If you’ve got the financial freedom, or the intention of eating these tortillas with minimal additions, definitely splurge on the extra fat in the dough, but since they’re only a meal component, I like to keep them cheaper.
Delicious things you can make with these tortillas:
Curried Lentil Wraps
Rice, Bean & Cheese Burritos
Chicken and Cheese Quesadillas
Veggie-Packed Mexican Casserole
- 2.5 cups sprouted whole wheat flour
- 2 tsp salt
- ½ stick butter (1/4 cup), frozen
- 1 cup +2 Tbsp hot water
- coconut oil or ghee for pan
- Mix together the flour and salt.
- Grate the frozen butter into the flour mixture. (If your butter isn’t frozen, try to cut the butter into small pea-sized pieces for easier mixing.) Mix well.
- Add the hot water to the bowl and mix well. Dough will not be sticky, it should be pretty dry. Once the dough is mixed well, knead for about 3-5 minutes.
- Remove from bowl and cut the dough into 12 equal-sized pieces and roll into small balls. Cover with a damp towel for 15 minutes to let the dough rest.
- After: Heat a skillet over medium-high heat. Roll each ball of dough into a circle about 6-10 inches across. (You can roll a few, start cooking, and continue rolling as you go.)
- Grease the pan with coconut oil and cook each tortilla, one at a time, for about 40 seconds on each side.
- NOTES: If you want a richer flavor, use ½ cup oil or butter. You can also mix in spices such as cumin, cilantro, garlic, or whatever you may like! I don’t normally need any flour on my cutting board when rolling because my dough is normally pretty dry, but if you decide to double up on the oil, just eliminate the extra water and don’t add any additional flour to the dough. You will probably need flour for rolling out the tortillas though. Adjust with more or less flour or water as you see fit!