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The Veggie Queen’s Not Yet World Famous Fermentillas: Fermented Tortillas

The combos that I like best are mung and millet, red lentils and brown rice, adzuki and red rice, mung and buckwheat, teff and French green lentils and many others. The larger legumes don’t seem to work as well as the smaller ones and almost any grain will do. It is fun to experiment with this. I love how they get sour and so tasty and hold up better than tortillas. I like to put a sheet of waxed paper between them and freeze them. (They last up to 6 months) They will also last about 3 weeks in the refrigerator. If you don’t use all the batter, it will last about 2 weeks in the refrigerator. When you go to use it, you might have to stir it and add more liquid.
4.50 from 2 votes
Servings 12 to 14 fermentillas


  • 1 cup lentils of any kind mung beans, split peas or other legume, soaked overnight
  • 1 cup gluten-free grain soaked overnight
  • Filtered water
  • ½ to 1 teaspoon salt


  • Soak the legume in a jar or bowl on the countertop for at least 8 hours or overnight. Soak the grain for the same amount of time.
  • Drain each of them and add them to a high powered blender with ½ to 1 cup filtered water. Blend until smooth and liquidy. If you need more liquid, add it. Pour into a bowl and cover with a cloth. Leave for at least 8 hours and up to 24 hours.
  • At the end of that time, stir well. Add salt and more filtered water until the batter is like pancake batter consistency.
  • Use about ½ to 2/3 cup batter and pour in a circle in a medium hot nonstick pan that has been lightly sprayed with oil. Let batter sit, covered, for 1 to 2 minutes until it is easy to lift it off and turn it over. Let sit, covered, for 1 to 2 more minutes. Remove and put on a plate.
  • Continue, adding a bit of oil to the pan as you go along, if necessary.


Any leftover batter will last for a couple of weeks in the refrigerator.
I also discovered that if you leave the batter on the counter top too long that it can get quite funky looking but if you can peel off the gross top layer, you can still use the batter underneath. However, my rule of thumb for this ferment and others is "if it smells funky, looks funky and tastes funky" throw it out.