09-01-2010, 01:43 PM
Spelt can be used as you use wheat flour. Only due to its lower gluten level double the baking powder
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour or spelt (any multigrain flour would do)
1 1/2 teaspoons of baking powder (if using spelt double the baking powder)
1 teaspoon of salt
2 teaspoons of vegetable oil (or olive oil)
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
A tip that I have concerning reverse engineering recipes is study the ingredients of the tortillas that your Husband likes, Monica. It is always the fat and salt/sugar content that make the taste of a dish. Next comes texture. Since finely ground spelt is nearly the same in texture to wheat flour this is a good match. Then see if there is a "secret" ingredient in the tortillas that he likes--- such as a wood fired hearth or grill. This adds that special flavor that he may or may not have a memory of.
Also, on the market are sprouted grain tortillas. Super Yum! Also a possible quick food substitution could be lavash bread (a flat bread as well) or Nan (an indian flat bread--- very fun to make on a gas stove with tongs).
This recipe I found on a food blog http://homesicktexan.blogspot.com/2007/0...illas.html
I am now all inspired to look through my cookbooks for recipes as well. I have a large collection of cookbooks... so this should be fun!
--fairyfarmgirl
Corn has become a gentically engineered food. That is why it is important to choose NON -GMO corn.
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour or spelt (any multigrain flour would do)
1 1/2 teaspoons of baking powder (if using spelt double the baking powder)
1 teaspoon of salt
2 teaspoons of vegetable oil (or olive oil)
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
A tip that I have concerning reverse engineering recipes is study the ingredients of the tortillas that your Husband likes, Monica. It is always the fat and salt/sugar content that make the taste of a dish. Next comes texture. Since finely ground spelt is nearly the same in texture to wheat flour this is a good match. Then see if there is a "secret" ingredient in the tortillas that he likes--- such as a wood fired hearth or grill. This adds that special flavor that he may or may not have a memory of.
Also, on the market are sprouted grain tortillas. Super Yum! Also a possible quick food substitution could be lavash bread (a flat bread as well) or Nan (an indian flat bread--- very fun to make on a gas stove with tongs).
This recipe I found on a food blog http://homesicktexan.blogspot.com/2007/0...illas.html
I am now all inspired to look through my cookbooks for recipes as well. I have a large collection of cookbooks... so this should be fun!
--fairyfarmgirl
(09-01-2010, 01:25 PM)transiten Wrote:(09-01-2010, 12:44 PM)fairyfarmgirl Wrote: Non-GMO corn tortillas are really tasty too! Although corn is something I am allergic too as well. Corn is supposed to be better for you than wheat.
I have thought about mixing Quinoa flour with masa corn flour and buckwheat and rye to create a tortilla recipe. Maybe someone has already thought of this--- and it is out there in the Natural foods markets.
fairyfarmgirl
Hmmmm, I've heard that corn is not good at all to eat?!?! - don't remeber where, and i was intrigued since the native pple of America have had corn as on e of their main source of food....
transiten
Corn has become a gentically engineered food. That is why it is important to choose NON -GMO corn.