“Soaking” is a traditional method of preparing grains used by our ancestors to make the grains easier to digest. The result is a light, delicious tortilla which won’t weigh you down after eating.
How Do I Make Soaked Wheat Tortillas?
The process involves soaking the flour in water and an acidic substance (apple cider vinegar, lemon juice, or whey) for 12-24 hours before cooking. Soaking was a common method of preparing grains, before our foods started coming from a factory rather than our kitchen.
When I cook these, my kids wait anxiously by the stove and devour them faster than I can cook them. My daughter loves them brushed with butter or ghee. My older son smothers them in lebneh, while my little guy prefers scrambled eggs or strawberry jam. They are also really delicious filled with melted cheddar cheese or nut butter. I like to freeze them and keep on hand for quick and easy school lunches.
Some of you may be thinking, why go through all this trouble when I can just pick up a bag of tortillas from the store? Let’s compare these tortillas with 2 popular store bought tortillas you can find here in Saudi:
Both are made with:
- white flour: which is highly processed, bleached, and stripped of most of the nutritional aspects of the grain. It raises your risk for diabetes and obesity as well as many other preventable diseases.
- preservatives: these products contain at least 3 different preservatives, each with it’s own list of harmful side effects
- artificial colour: known to cause hyperactivity in children, and may cause cancer
So as you can see, it’s definitely worth the extra effort to make these delicious Soaked Wheat Tortillas! To save time, I like to make a large batch and store in the freezer.