Whole Grain Soaked Tortillas

These are quite tasty! They may not look as pretty and perfect as store bought, but they are nice, soft, pliable, and nutritious and at a fraction of the cost! ;) For all the health benefits of soaking your grains, visit here.

3 cups whole wheat or kamut flour
1 cup warm filtered water
1 Tbsp acid medium (kefir, whey, buttermilk, yogurt, apple cider vinegar, lemon juice)
1/4 cup coconut oil or butter, melted
1/4 tsp. baking powder
1 tsp. salt


  1. Combine flour, water, melted coconut oil or butter and 1 Tbsp of acid medium. Cover and allow to soak at room temperature for 12-24 hours.
  2. After soaking, add baking powder and salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
  3. Shape into 8 – 10 balls and let stand 10 more minutes.
  4. Roll to form a 10 inch circle or use a tortilla press.
  5. Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.

Yield: 8-10 tortillas.


About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

108 Responses to Whole Grain Soaked Tortillas

  1. AmyP. February 10, 2013 at 6:58 pm #

    Ack! I accidentally added the salt and b.powder before soaking. Have I ruined it?

  2. Nikki December 9, 2012 at 6:04 am #

    One tip to make them more circular (without a tortilla press) is to flatten them with a pie dish or the bottom of a large bowl, and then roll them out.

  3. Andrea August 28, 2012 at 3:56 pm #

    I am going to make these this week! Can you please tell me how you usually store these and how long they are good for?

  4. Pooja July 13, 2012 at 7:21 am #

    I am completely new to soaking grains. When I mixed my flour, water, butter, and lemon juice, it was still very dry, not even doughy, not anywhere close to “soaking.” Is that what it is supposed to be like?

    • Lindsay July 13, 2012 at 7:22 am #

      Add just enough more water until it is slightly moist. You do not want it to be very dry.

  5. Karen June 1, 2012 at 10:52 am #

    We make these again and again. They are by far my favorite recipe.

  6. Rachel March 15, 2012 at 3:10 pm #

    I’ve been making my own tortillas for about a year now and this is the best recipe I’ve tried yet – Thanks, Lindsay! I cook them on my cast iron comal (that’s like a frying pan with really low sides – almost a griddle) that I got on Amazon.com here: http://www.amazon.com/Lodge-L9OG3-Pre-Seasoned-2-Inch-Griddle/dp/B00008GKDN/ref=sr_1_2?ie=UTF8&qid=1331852853&sr=8-2 over medium low heat (preheat for about 5 minutes or so before cooking the tortillas). If anyone comes across a 10 inch cast iron tortilla press, I would love to know about it!

  7. alicia January 3, 2012 at 8:28 pm #

    Hi I was wondering where you can find a ten inch tortilla press? I have searched online only to find aluminum ones, the cast iron are smaller than 10 inches. What kind is yours? Also is your griddle non stick. I would like to find one that is not non stick. Thanks. :)

    • Lindsay January 4, 2012 at 7:05 am #

      I personally don’t have a tortilla press, it was just a suggestion. I use a non-stick griddle currently as I can’t afford a cast iron alternative at this time, but eventually when my current one has seen better days.

      • alicia January 4, 2012 at 1:18 pm #

        Ok. Thanks so much!

      • Mirelle October 10, 2012 at 8:56 pm #

        I’ve been using a cast iron tortilla press for years, but you can’t use it for wheat tortillas. The wheat tortilla dough must be rolled out. I use a regular rolling pin and it goes pretty quick. However, tortilla presses are amazing with corn tortillas!

        • Kristine October 11, 2012 at 9:28 am #

          I use a stainless steel tortilla press ad it works perfect! Love these! yum!

  8. Candice January 3, 2012 at 3:48 pm #

    I made these tonight and they were amazing. I used hard white wheat and kefir as my acid medium. The only thing I did differently was to use all-purpose flour (maybe 2 T.) for kneading. I let them sit for 15-20 minutes because I had other things going on. I pressed them in my tortilla press and then transferred them to my griddle to finish. The texture and ability to stay together (instead of crumbling and getting hard) was great. I will definitely be making these again.

  9. Debra Worth @ Sweet Kisses and Dirty Dishes September 28, 2011 at 6:47 am #

    What do you mean by “toast 20-30 seconds per side” after you cook them?

  10. Rachel September 27, 2011 at 8:31 am #

    As far as turning out crumbly, I bet it is making them with commercial whole wheat flour. When I first leaned the soaking method, all the recipes I found were from people who ground their own grain and I used Bob’s Red Mill Hard Red Wheat. The mixture was very dense and impossible to stir. The end product was pretty dense and close to crumbly. One year later, I have the grain mill and find the opposite problem. When I use freshly ground grain for mainstream recipes, it is very moist and almost liquidy. I find that I have to add more flour. Trying this recipe with freshly ground grain, the texture is perfect. All that to say that perhaps if you use commercial grain, when following a recipe that was tested with freshly ground flour, add less flour.

    Would that be accurate Lindsay?

    • Lindsay September 27, 2011 at 8:16 pm #

      Yes, I have found that to be true as well.

  11. Homemade Aspirations Girl September 23, 2011 at 6:36 am #

    I enhanced this recipe by using some vegetable fibers leftover after juicing. If you are interested, here’s the posting: http://homemadeaspirations.blogspot.com/2011/09/homemade-vegetable-tortillas.html

  12. Chel September 16, 2011 at 5:42 am #

    Think I could just soak them for 7 hours so we could eat them tonight?

    • Lindsay September 16, 2011 at 9:25 am #

      Yes…any amount of soaking is preferred then skipping it altogether.

  13. Kristine September 2, 2011 at 3:43 pm #

    WOW! I tried these and they are the best tortillas I have ever had. I used yogurt to soak them and coconut butter like the recipe called for. I don’t know if I can go back to my store bought brand… okay, I will if I am in a pinch but I LOVE these SO much. Thanks for the recipe! My hubby gave me “first prize” for dinner tonight.

  14. Kate March 28, 2011 at 8:10 am #

    Have you tried making these with cornmeal? Do you think it would work equally well?

  15. Ashley March 25, 2011 at 9:24 am #

    Hey Lindsay,

    Have you tried freezing these? Thanks!

    • Lindsay March 25, 2011 at 1:09 pm #

      Yes. It works okay. Not ideal as they usually become more brittle but definitely doable.

  16. Esther N March 24, 2011 at 1:14 pm #

    I love these tortillas! I soak them and use white whole wheat flour in them. Thanx so much for the recipe! These were the first homemade tortillas I tried.

  17. tara March 23, 2011 at 5:56 pm #

    I made these today, I halfed the recipe and dint bother soaking. i also omitted the apple cider and also the baking soda, I just used the 4 basic ingrediants (kamut, salt warm water and butter) and they turned out really good. Kamut is really easy to work w/, its just like working w/ whole wheat. Thanks for the recipe

  18. Ashley March 17, 2011 at 12:32 pm #

    Thanks for this great recipe! We eat all gluten-free in our home – do you think these will come out using brown rice flour or maybe even millet? Thanks : )

    • Lindsay March 17, 2011 at 2:37 pm #

      I have not tried it personally, but have purchased brown rice tortillas at the store, so I am sure it can be done.

  19. Annie March 16, 2011 at 5:44 am #

    they totally did not come out. they would crack when I tried to roll them up, and then some of them just crumbled apart. I used to make flour tortillas (non-soaked) and they came out great! They an elasticity to them throughout the rolling process. What might I be doing wrong? thanks!

    • Lindsay March 16, 2011 at 10:31 am #

      You most likely cooked them too long over too high a temperature.

  20. Rachel March 8, 2011 at 12:54 pm #

    This is my first attempt at soaking tortillas. Is it normal for the dough to turn really dark on top after the soaking process? I worked it in as best as I could, but there are still dark streaks and the taste is a little bitter. Did I do something wrong? Thanks in advance!

    • Lindsay March 8, 2011 at 2:25 pm #

      Mine soaking batters normally do have a darker tint to them after soaking, but not really dark, as you describe. I believe it is only due to exposure to air, so it seems pretty natural. I don’t believe you did anything wrong.

  21. Melissa February 26, 2011 at 2:53 pm #

    Thanks for this great recipe. I just finished making w/ the coconut oil version and they are great! I made myself a quesadilla with the first one and it was delicious and I felt great afterwards. Thank you for this great recipe.

  22. Byn February 22, 2011 at 12:49 pm #

    OMG. I just cooked mine today. They are divine. Mine look much more.. brown, like sandwich wraps, but they are fantastic. I’m about to rave and rave about you on my blog because this is THE best recipe. I thought they might be a little dry, since the dough seemed really… harder than I expected, but they were perfect. Thank you for an awesome recipe. My family is going to love these!

  23. Mona December 7, 2010 at 10:29 pm #

    I just wanted to let you know that I made these tortilla’s tonight and they turned out great. This was my very first meal that I had soaked all of the grains. We had grass-feed ground beef with soaked brown rice and these wonderful whole wheat soaked tortillas. Thanks so much for sharing this recipe!

  24. lori November 17, 2010 at 3:25 pm #

    You say to soak the dough, but what do you soak it in? you mix the first four ingredients and then cover it with water or do you mean to just cover the bowl and wait the 12-24 hours?

    • Lindsay November 18, 2010 at 1:50 pm #

      You are soaking the first four ingredients. You mix them together and then cover and let it sit at room temperature for 12-24 hrs. It is the acid medium that helps makes the whole grain more easily digestible to the body.

      • lori November 19, 2010 at 7:54 am #

        excellent! ty! :)

  25. Sara September 9, 2010 at 6:52 am #

    Love your blog, however I had trouble with these, the dough was really hard to work with, it kept tearing, any ideas what I could have done wrong? I used lard instead of coconut oil, i used whey for the acid, and i used ww pastry flour.

  26. Heather September 8, 2010 at 4:08 pm #

    I just made these today for the first time. They are delicious!! I’m so excited that I can make these now instead of buying them. Thanks for another wonderful recipe, Lindsay!

  27. Lori August 25, 2010 at 8:48 am #

    I made these yesterday/today (I did it the soaked way) and they turned out awesome! I used organic unbleached flour cause that is all I had. They taste amazing and the texture is great.

  28. Yolonda August 11, 2010 at 1:14 pm #

    Made these today! Turned out great! Thanks so much this website has been such a blessing.
    Thanks again!


  29. Kayla July 12, 2010 at 8:31 pm #

    Thank you so much for the recipe! I didn’t have whole wheat flour so I substituted organic unbleached all purpose flour and it turned out great! I will certainly be trying it using the whole wheat with soaking method. Thanks again!

  30. Grace (Graceful Simplicity) May 11, 2010 at 10:39 am #

    Gotting to go make the batter now!

  31. nicklepickle May 9, 2010 at 12:11 pm #

    could i use spelt flour or buckwheat flour with this recipe? thanks! :)

  32. Muriel Truax April 17, 2010 at 3:09 pm #

    Dear Lindsay,
    I am so thankful for your blog. I'm sixteen and since my mother became seriously ill last year, I've been doing a lot of the housekeeping as a way to help her and Dad. I'm very interested in learning the art of natural homemaking. This blog is without doubt one of the few places I've been able to find answers.

    I have a question; when I combined the ingredients for soaking there wasn't enough liquid to moisten all the flour, so I ended up adding two cups of warm filtered water. As a result the dough more gooey and harder to roll when I went through the final steps. However, they still made great tortillas :) . I just had the feeling I wasn't doing something quite right. I'd be happy for your advice or input.

  33. Muriel Truax April 14, 2010 at 12:20 am #

    I just can't wait to try these. The soaking method is such a refreshing new discovery. I used to think it impossible to enjoy 100% whole wheat breads (hard to chew, cut, digest, etc.) Thanks so much for sharing your knowledge. :D

  34. chrissy February 23, 2010 at 9:46 am #

    So I’m making these right now, but when i combined it all to soak its a dough already…is that right, then just knead in the BP and such later?

    • Lindsay February 23, 2010 at 2:01 pm #

      Yes, that’s right!

  35. Megan February 19, 2010 at 4:40 pm #

    I love comment # 5. Tomato and basil would be so yummy. Just add some cottage cheese and it sounds like a yummy snack. Turkey would be good in there, too!

  36. Debbie February 4, 2010 at 9:23 pm #

    I love your blog! I was browsing for a certain page on water kefir & came across your site. Making flour tortillas myself is eomething I’ve wanted to try for a long time… and what a great benefit that your recipe includes soaking! Right now I have oatmeal soaking for tomorrow morning, a pot of stock simmering, some water kefir brewing, fat waiting for the pot to be free for a third wash for soap-making, and mung beans in a mason jar about 1/2 sprouted. : ) I’m on the east coast in Philadelphia area… and it’s lovely to connect with other Christian women who have these unusual ways of doing life in common. Blessings, Debbie

  37. hbg109 February 1, 2010 at 8:52 am #

    What would happen if I added baking powder during the soaking process?

    • Lindsay February 1, 2010 at 1:43 pm #

      It will void the benefit of soaking, inhibiting the breaking down of the phytates process.

  38. Krissi December 27, 2009 at 2:07 pm #

    I made these with spelt instead of the wheat flour (because that’s what I had on hand). They came out pretty thick but they tasted great and were very filling, and best of all… my company loved them!

  39. Melissa December 20, 2009 at 7:32 pm #

    I made these today, and they were DELICIOUS! I used half whole wheat/half white, but I think I would like to try them with spelt next time (love spelt!). I also used olive oil. I’ve made tortillas before, but these were just so superior to others I have made.

  40. Rachel Loth November 5, 2009 at 9:51 am #

    Ive used coconut oil twice and I didnt have that problem. unless its super cold in your house?

  41. Tracy I. September 30, 2009 at 10:07 pm #

    I’ve tried making tortillas using melted coconut oi for the oil. The tortillas were good right out of the pan, but as they cooled they stiffened until they were like cardboard! My son was happy to put butter and cinimon sugar on them, but they were too stiff to roll up. I assumed that it had to do with the coconut oil, but maybe not. I was wondering if anyone had any thoughts or suggestions. I’m afraid to use olive oil because I don’t really like the flavor of it.

    • Lindsay October 1, 2009 at 6:31 am #

      Hmm…I have experienced some stiffening after cooling but not to that extreme. They definitely are best right out of the pan, as they don’t roll up as well the next time. I am not sure if the coconut oil is the problem. I highly doubt it, but you could try half olive oil and half coconut oil or just use butter. I think butter would be the best choice, knowing how well it helps to maintain a moist texture in other baked goods.

    • Charmay October 25, 2010 at 5:42 pm #

      Try using a tortilla warmer or a makeshift one. I put my tortillas in a pie dish as soon as I lift them from the frying pan and then I cover them with a glass or metal lid. The steam keeps them moist and pliable.
      That being said, I have only used butter or olive oil and I haven’t used the soaking process.
      I am just learning about soaking grains..etc.

  42. Rachel Loth September 18, 2009 at 11:13 am #

    We made these yesterday as part of our homeschool. I was definitely wishing I had a tortilla press ;) but that was the only hard part. I did end up browning them a bit to get them cooked through but they were very pliable and withstood rolling so I was really happy with that! they were good! (I used whole white wheat – hard white berries flour)

  43. Chelsea July 12, 2009 at 12:56 am #

    Can the tortillas be frozen for later use without diminishing quality and taste? And where can I find lecithin? I’ve never seen it anywhere before but that article you posted has me convinced I need to buy some!

    • Lindsay July 16, 2009 at 3:02 pm #

      Yes! I have only found that they tend not to be as flexible and pliable after freezing. They are just as good in flavor but then to crumble more easily. You can buy lecithin through Azure Standard (if you have access to that co=op) or through Mountain Rose Herbs.

  44. Renae July 7, 2009 at 1:45 pm #

    I haven’t really been able to fully grasp the soaking concept (and I don’t have any of those acid mediums in my kitchen presently), so I’ll have to skip that this time. I would like to add some cracked wheat and/or flax seeds …how much would you recommend?

    • Lindsay July 7, 2009 at 3:30 pm #

      I probably wouldn’t add more than 1 Tbsp. You can also use lemon juice or apple cider vinegar as soaking agents.

      • Renae July 7, 2009 at 3:40 pm #

        Thanks, Lindsay! I have apple cider vinegar! Yay, I can get it going tonight for tomorrow! Thanks for the advice/info! :D I love, love, LOVE your site!

  45. Jennifer June 25, 2009 at 8:07 am #

    Flour question. I used King Arthur whole wheat flour and the tortillas were totally brown (and thus my kids said they didn’t like them). Can I do a mixture of white/whole wheat? or does that totally defeat the process. Also, I have used Gold Medal whole wheat flour when making soaked buttermilk pancakes and it was much less noticeable they were wheat. Any thoughts?

    • Lindsay June 25, 2009 at 10:17 am #

      It is completely up to you! This recipe is completely compatible for white flour or half and half as desired, you just loose some of the nutrition. I would recommend using half and half and slowly adjusting till it is all ww. Your kids might prefer this easier transition.

    • Charmay October 25, 2010 at 5:26 pm #

      You can use King Arthur Whole White Wheat Flour. It is milled from hard white wheat instead of hard red spring wheat. White wheat has a mild flavor as well. I have used both when I make tortillas.

  46. Jennifer June 25, 2009 at 5:15 am #

    Wondering why the salt can not be included in the soaking? I had a hard time kneading the salt evenly through the dough as it was already firm. Any thoughts?

    • Lindsay June 25, 2009 at 6:58 am #

      The salt is a leavening ingredient and will destroy the function of the soaking process (breaking down the phytates). If you have too much trouble distributing it evenly, leave it out and see what happens!

      • Jennifer June 25, 2009 at 8:04 am #

        Thanks. I will leave it out next time!!! They didn’t taste bad, just some were saltier then others :)

  47. Rachael June 18, 2009 at 4:19 am #

    These are delicious! I used this recipe the first time I tried to make tortillas. I was amazed at how simple and tasty they were. I have since tried two other recipes, but neither of them can compete with this one. I made your recipe for a family get-together that we hosted (it was a sort of taco buffet), and they got rave reviews. Everyone loved the thickness and the hearty whole grain taste. One of my cousins even commented, “I can’t usually taste tortillas. They’re just something bland that’s there to hold all the taco ingredients together. But I can actually taste these!”

  48. Diana S. June 12, 2009 at 11:14 am #

    Does soaking give the grains good bacteria like yogurt has? ANyone tried these with veggies: basil, spinach? I always want to buy those, but they are so expensive!!

  49. Heather June 6, 2009 at 5:18 am #

    We made these last week & they were GREAT! We had been searching for ww tortillas that tasted goo & had no soybean oil. I used hard ww so that I could roll them out thinner. I recommended this recipe on my blog- thanks! :)

  50. Jessica May 14, 2009 at 11:40 am #

    I love your blog! I’d really like to try these tortillas. Have you tried freezing them?

    • Lindsay May 15, 2009 at 6:29 am #

      Yes, I always make a double batch and freeze half of it and it works great!

      • Jessica May 15, 2009 at 6:36 am #

        I’m sorry for not asking more specifically…. Do you freeze the dough or the final product? Thanks so much! I hope you’re adjusting well to two little ones. Our only child, a daughter, is 10 months and while we welcome more children, I can’t imagine adding another. The Lord will give me that grace when I need it!

        • Lindsay May 15, 2009 at 7:08 am #

          I freeze the final product. I roll them out, fry them, cool them, and then put them in a ziploc in the freezer. As to having two littles, the first six weeks was definitely tough I will say, but now it has returned to normal life. It takes a little time to adjust, but God’s grace is sufficient! It is a blast having two!

  51. Sherree May 3, 2009 at 4:02 pm #

    I’ve made this recipe three times now with both spelt and whole wheat flour. Both make delicious tortillas. They’re fun to make and easy and WAY better than purchased. I do grind my own flour and find that makes the flavor a lot better as well. Thanks Lindsay!

  52. Trina April 29, 2009 at 2:20 pm #

    Lindsay, Can I just say I LOVE YOUR BLOG! We are so on the same page with mommyhood and nourishing lifestyles! ‘Cept you are one step ahead of me, and thus very inspiring! Thanks for all the wonderful info you share. I don’t know how you have the time to blog such quality stuff!

    I have been making homemade tortillas for over a year – probably saved $100′s by now, and I soak them, too. BUT – I use a tortilla press like this one…
    I can make 3 dozen perfectly round, thin, whole wheat tortillas in 15 min. You would love it! You can search my blog for ‘tortillas’ for pics and instructions, and yummy recipes I’ve done with them.

    Thanks again – your blog is awesome!

  53. Jennifer S April 23, 2009 at 12:38 pm #

    Soooooo GOOD! Thanks! I omitted the baking powder with great results.

  54. Laryssa @ Heaven In The Home March 9, 2009 at 9:30 am #

    I just made these for lunch. My kids and husband all liked them. (In my home this is the ultimate test!) Thanks for this easy and tasty recipe!

  55. melissa boersma February 24, 2009 at 8:16 pm #

    Has anyone tried a gluten-free version of this with brown rice flour, etc??? I’d be interested to hear results!!

    • Diana S. June 12, 2009 at 11:12 am #

      I haven’t tried this recipe, but have good results using Bobs Red Mill Gluten Free flour on my own recipies, in place of wheat flour.

  56. Caitlin February 13, 2009 at 1:13 am #

    This sounds great! How long do your tortillas last in the fridge after you have made them? Thanks

  57. Susanna February 5, 2009 at 3:30 pm #

    Do you use liquid or powdered lecithin in your baked goods? Thanks!

    • Lindsay February 5, 2009 at 5:59 pm #

      I use powdered lecithin as it is far cheaper and easier to work with. Liquid lecithin is incredibly sticky and makes a mess.

  58. Margo February 1, 2009 at 1:34 pm #

    What kind of oil do you use for this recipe? Thanks!

    • Lindsay February 1, 2009 at 2:46 pm #

      I normally use melted coconut oil, but have used olive oil as well. Both work just fine.

  59. Jamie January 27, 2009 at 6:57 pm #

    Yesterday I wanted to make whole wheat tortillas for lunch, but I didn’t have a recipe, so I googled it. Google came up with site after site, and I felt overwhelmed — how on earth was I going to know (quickly) which recipes were actually healthy and which weren’t? And then I saw the seventh result, followed by a familiar blog address…which led me here. Thanks for another great, healthy recipe, Lindsay! You saved our lunch! :)

  60. kate January 7, 2009 at 9:48 am #

    This recipe sounds great! Especially since we go through a lot of tortillas and they are costly. Is there an alternative to using kefir or whey for soaking? (lack of availabilty)

    • Lindsay January 7, 2009 at 10:05 am #

      You can use lemon juice – that would probably be the best alternative!

      • kate January 7, 2009 at 4:11 pm #

        Perfect! We have lemons ;)
        Would I just swap the same amount of lemon juice for kefir in this and other soaking recipes?

  61. Elaine December 9, 2008 at 5:35 pm #

    I need to know if tortillas are better with the minerals in the water or out? Do you use filtred water or Reverse Osmosis>

    • Lindsay December 10, 2008 at 11:06 am #

      I use filtered water on most all of my baking and cooking. I just use the filtration system from my refrigerator.

  62. karen November 17, 2008 at 12:09 pm #

    I am excited to try this whole wheat tortilla recipe, as my husband is hispanic and we eat a lot of tortillas! Anyone out there have a great whole wheat pie crust recipe? I am wanting to also soak the flour before making?!?! Would prefer it without sugar, but whatever. I have found many, but am unsure what is best, so if any suggestions…great! thanks

  63. Gretchen November 17, 2008 at 7:10 am #

    These are wonderful! Thanks for this great recipe that we will be using over and over again.

  64. Kristina Mattson October 26, 2008 at 10:38 pm #

    Mine turned out almost pita like or kinda like naan bread. great recipe! Thanks for sharing

  65. Lanette August 21, 2008 at 8:01 am #

    Great recipe. I toasted mine in an ungreased stainless steel pan.

  66. Lorrie July 16, 2008 at 9:56 am #

    I have been making these almost every week for the last month or two. My family loves them and they are so easy to make. Last night I made up a batch and used them for black bean quesadillas. They were really good. I sent some home with the lady I babysit for. She wants me to start making them for her to buy! I am hoping to try adding spinach and tomato/ basil to them soon. I have the quesadilla recipe on my blog.

  67. Kathy May 28, 2008 at 10:57 am #

    What kind of acid did you use? Did it alter the flavor? I have been making my own tortillas for quite some time, but I have never tried soaking them. I’m a little concerned about how the family will feel about the new recipe. :)

    • Lindsay May 28, 2008 at 11:35 am #

      I have used either whey or kefir. I think they taste yummy! If you are concerned about changing recipes, just start soaking your current one – flour, liquids, 1-2 Tbsp of acid medium (replacing 1 Tbsp per cup of liquids for the acid).

    • Kathy May 28, 2008 at 1:39 pm #

      Should I assume that is milk kefir? I make water/juice kefir. Do you know if it works the same?

    • Lindsay May 28, 2008 at 3:01 pm #

      Yes, I use milk kefir, but water kefir would probably work just as well. It’s all about the culturing affect!

      • Kate June 18, 2009 at 10:05 am #

        hmm what’s water kefir?

        • Lindsay June 18, 2009 at 11:48 am #

          Find out more about water kefir here.

  68. Steph Garvey April 9, 2008 at 8:45 am #

    I made some tortillas 2 weeks ago and was surprised at how much money I could save by making them on my own. They are quite tasty, too (even though my recipe differs from yours a little). I made my own refried beans as well. Not difficult at all.

  69. Candace April 8, 2008 at 5:53 am #

    I’ve been looking around for a good tortilla recipe, that includes soaking.
    They are so expensive at the store.
    Thanks for posting!

  70. lori April 8, 2008 at 5:17 am #

    Wow, you totally read my mind – I was just googling recipes for these yesterday! Thanks!