Black Bean Tortillas
Ingredients
- 1 1/2 cups sprouted white wheat flour
- 1/2 cup Sprouted Black Bean Flour
- 1 teaspoon aluminum-free baking powder
- 1 cup lard
- 1/2 teaspoon salt
- 3/4 to 1 cup hot water (115-130 degrees)
Servings:
Units:
Instructions
- In a stand mixer, add dry ingredients and lard. Mix with a paddle attachment mix until it resembles a coarse cornmeal texture.
- With the dough hook, continue to mix and slowly add water until dough pulls from side of bowl.
- Divide dough into 1 oz. balls. Cover with clean towel and rest for 20 minutes.
- Roll balls out to desired thickness on a lightly dusted surface.
- heat cast iron on Medium Heat Cook tortillas for 30 seconds; flip and cook for an additional 30 seconds.
- Serve immediately.
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Flour Tortillas
Ingredients
- 2 cups sprouted whole wheat flour
- 1 tsp aluminum-free baking powder
- 1 tsp celtic sea salt
- 1/4 cup rendered lard
- 3/4 cup hot water (115-130 degrees)
Servings:
Units:
Instructions
- place flour, baking powder and salt in mixing bowl with paddle attachment, give quick stir to blend ingredients
- add lard and mix till coarse cornmeal texture
- remove paddle and replace with dough hook
- turn mixer on and slowly add water till incorporated and dough separates from bowl
- remove dough from bowl and place on lightly dusted work area
- divide dough into 12-15 pieces
- roll into balls and cover with clean kitchen towel, let rest for 20 minutes
- on a lightly dusted surface roll out dough to form a circle
- heat cast iron over medium heat
- slide tortilla in un-greased skillet-cook for 30 seconds- flip for n additional 15 seconds
- remove and cover to keep tortillas warm
Black Bean Tortillas
- Same as above except 1 ½ cups whole wheat flour ½ cup black bean flour
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