Lipie integrala cu kefir

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix: In a large bowl, whisk the whole wheat flour and salt. Add the 200g sourdough discard, kefir, oil, and water.Knead: Bring the dough together and knead for 3 minutes until smooth. It should be soft but not sticky.Chill: Place the dough in a lightly greased, covered container. Put it directly into the fridge for 12 to 24 hours. The cold fermentation hydrates the bran in the whole wheat, creating maximum flexibility.

Step 2

Warm Up: Take the dough out of the fridge 30 minutes before rolling to let the fats soften.Divide: Cut the dough into 8 equal pieces (approx. 75g each) and roll them into smooth balls.Roll Thin: Heat a dry cast-iron or heavy skillet over medium-high heat. Roll each ball into a very thin 8-inch circle on a lightly floured surface.Flash Cook: Cook for 30–45 seconds on the first side until bubbles form, then flip for 20–30 seconds. Do not overcook, or they will turn into crackers. Do not grease the pan. The Steam Trick: Immediately place cooked tortillas into a zipped gallon bag lined with a paper towel, or wrap them tightly in a clean kitchen towel. The trapped steam is the secret to keeping them flexible for wraps.

Step 3

Once completely cooled, keep them sealed in an airtight zip-top bag in the fridge. They will easily stay soft for 4 days. Before making your wrap, microwave the tortilla for 10–15 seconds or flash-heat it on a hot pan for 5 seconds per side to restore its ultimate, rollable flexibility.