Blue Corn And Spelt Tortillas Food

BLUE CORN TORTILLAS

Steps:

• You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
• Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
• Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.

BLUE CORN AND SPELT TORTILLAS

Steps:

• Heat a cast iron fry pan. Do not add any oil to the pan!
• In a food processor combine the flours, cilantro and chipotle season and give them a mix.
• Add the warm water and process again until you have a nice dough.
• When it's done turn out on a floured board and knead for about 3 minutes.
• Divide the dough into 16 balls.
• If you have a tortilla press it will make this much easier. Put the tortilla ball in between the stretch wrap and press. The tortillas came out about 4" around, so they aren't big.
• If you don't have a press, just roll the tortillas out. Put them in a dish covered with stretch wrap until you are ready to cook them.
• Removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds. Check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
• Repeat the above until you have 16 tortillas.
• I used a little tortilla dish to reheat them in the microwave. This probably will be necessary because they do get stiff if they get cold.
• Serve with your favourite toppings.
• Bon Appetit!

HOMEMADE SPELT FLOUR TORTILLAS

Steps:

• In a bowl, mix all ingredients well.
• Cover and let sit in a warm place for 20 minutes.
• Divide into 8 equal parts and let sit, covered, another 20 minutes.
• Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
• Preheat a skillet on medium high heat.
• Place a tortilla into the skillet and watch until bubbles form. This won't take long.
• After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
• Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
• Refrigerate for later or remove the paper towels and freeze.