Moderator note: These first 2 posts were split from this thread:
Olio > What we are really eating... at least in the U.S.
Monica and All:
use the Bouchard Family Farm Buckwheat Flour.
Ingredients
3 Cups of Buckwheat Flour
3tsp of Baking Powder or 3 tsp of Baking Soda
1tsp of sea salt
2cups of Cold water
1cup of boiling water
Method
Mix dry ingredients. Add Cold water and mix well. Let stand for 5 minutes. Add the boiling water and stir well. If batter is too thick, add more water a little at a time mixing it in. The consistency should be slightly thicker than a crepe batter.
Heat a cast iron skillet hot enough to boil away a couple of drops of water. Then, pour in a ladle full (or 1/2 cup) of batter into the iron skillet. Allow to cook until browned on one side then flip over. Brown the other side slightly. Remove from the pan and set aside on a plate. Mix batter before making each batch.
Depending on the size of your skillet--- you can cook more with a bigger skillet (I have a small skillet so I make one at a time)
When you have enough ployes made... then begin filling them with your favorite fillings and use this flat pancake bread as a tortilla. It is not a tortilla in the sense that tortillas are made... but it sure is a great substitute!
Also, for those who are not gluten sensitive some Arcadian cooks use 1 cup of wheat flour or rye flour or rice flour --- so the ratio would be 1 cup of wheat (or rye or rice flour) and 2 cups of Buckwheat flour.
(the Arcadians do not flip thiers but I do)
As you fill your ployes with your taco fillings or whatever, place in a baking pan. When it is full place in an oven at 350F to warm up and melt cheese etc that you have filled the ployes with.
Next I am going to experiment with making hard Ployes shells... I will let you know how it turns out.
--fairyfarmgirl
Olio > What we are really eating... at least in the U.S.
Monica and All:
use the Bouchard Family Farm Buckwheat Flour.
Ingredients
3 Cups of Buckwheat Flour
3tsp of Baking Powder or 3 tsp of Baking Soda
1tsp of sea salt
2cups of Cold water
1cup of boiling water
Method
Mix dry ingredients. Add Cold water and mix well. Let stand for 5 minutes. Add the boiling water and stir well. If batter is too thick, add more water a little at a time mixing it in. The consistency should be slightly thicker than a crepe batter.
Heat a cast iron skillet hot enough to boil away a couple of drops of water. Then, pour in a ladle full (or 1/2 cup) of batter into the iron skillet. Allow to cook until browned on one side then flip over. Brown the other side slightly. Remove from the pan and set aside on a plate. Mix batter before making each batch.
Depending on the size of your skillet--- you can cook more with a bigger skillet (I have a small skillet so I make one at a time)
When you have enough ployes made... then begin filling them with your favorite fillings and use this flat pancake bread as a tortilla. It is not a tortilla in the sense that tortillas are made... but it sure is a great substitute!
Also, for those who are not gluten sensitive some Arcadian cooks use 1 cup of wheat flour or rye flour or rice flour --- so the ratio would be 1 cup of wheat (or rye or rice flour) and 2 cups of Buckwheat flour.
(the Arcadians do not flip thiers but I do)
As you fill your ployes with your taco fillings or whatever, place in a baking pan. When it is full place in an oven at 350F to warm up and melt cheese etc that you have filled the ployes with.
Next I am going to experiment with making hard Ployes shells... I will let you know how it turns out.
--fairyfarmgirl
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