Soaked Whole Wheat Flat Bread/ Tortillas

For a few months now we've been trying to do all of our bread products from scratch over here at the farm. We've also recently started soaking a number of our whole grain recipes in order to improve nutrition. And this simple recipe has become an almost weekly staple for us for making flat bread to go with hummus or rolled thinner for tortillas to make quesadillas.

On to the recipe!

Soaked Whole Wheat Flat bread/ Tortillas:

3 cups flour (any mixture of hard white and red wheat flours)

1 1/4 cup warm cultured buttermilk

2 Tablespoons olive oil

2 teaspoons baking powder

1 teaspoon salt

12-24 hours before you want to cook the flat bread, combine flour, buttermilk, and oil in a bowl until a dough forms. Cover the bowl with a tight fitting plate or plastic wrap and let it sit in a warm place in the kitchen for 12-24 hours. (Soaking is optional--just combine all ingredients and proceed as usual if deciding not to soak).

After soaking, add powder and salt. Mix until thoroughly combined. Divide the dough into 8 balls. One-by-one, flatten each ball into a disc and then roll out into a circle about 1/8 inch thick for flat bread, thinner for a tortilla.

In a lightly greased cast-iron (or other heavy bottom pan) over low heat, cook each piece of flat bread, flipping occasionally, until brown spots are forming on both sides. I don't want to give a time frame here because every pan will be different. Just don't rush it. It pays to cook a little longer over a lower heat so that you don't burn the bread.

Serve bread with your dip of choice, or allow bread to cool and store in a plastic zip-top bag for up to 5 days.