• Emily O'Brien

Seed Cycling Whole Wheat Tortillas

Updated: Jul 15, 2021

Let's get straight to the recipe, shall we? If you don't have these seeds on hand, you could also make the tortillas without seeds for a regular whole wheat tortilla.

3 cups whole wheat flour

4 tbsp ground seeds (pumpkin and flax seeds for days 1-14 of cycle, sesame and sunflower for days 15-28) -- You can buy these great seed cycling packs from my girl Kate at Fuck It Wellness -- use the code WELL15 at check out for a discount!

1.5 cups warm water

1 tsp olive oil

1 tsp sea salt

Mix all ingredients together in a large bowl, starting with the dry (flour, seeds, salt) and then incorporating the wet (water and oil).

Use your hands to blend all ingredients together until a dough forms. You may need to add more flour if the dough is too sticky. You’ll need more water if the dough is too dry and crumbly. In the end, you want to form a nice dough that is fluffy and squishy, but stays together well.

Place dough on a floured surface and knead for several minutes. Option to add another small drizzle of olive oil to your dough as you knead.

Once you’ve got your dough just right, (not too sticky, not too dry, not too firm, not too floppy), break off a small piece. With your hands roll the small piece of dough into a little ball (about 1-1.5 inches is good) and place on a clean plate. Continue until all dough is used. Cover the mini dough balls with a warm wet kitchen towel and let sit for 30 mins.

After 30 mins heat a skillet or griddle on medium and roll out each ball individually with a rolling pin until it’s flat and very thin. Place tortilla on the skillet until it starts to bubble (about 30-60 seconds), then flip to the other side (10 sec). Tortillas should be floppy!

Once tortillas are done rub some olive oil in your hands and rub each tortilla with some olive oil. Store in refrigerator for the week.

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