Home Made Spelt Tortillas Food

SPELT OR KAMUT TORTILLAS

Steps:

• Combine flour, baking powder, and salt in a medium bowl. Add sour cream and buttermilk, and mix with your hands until a dough forms. Turn onto a lightly floured surface, and knead for 5 minutes. Cover with plastic wrap, and let rest for 30 minutes.
• Cut dough into 4 equal pieces. Using a lightly floured rolling pin, roll each piece into 8-inch rounds, less than 1/8 inch thick. Place tortillas on a parchment-lined baking sheet, layering parchment between each to prevent sticking. Cover with parchment, then with a damp kitchen towel. Let rest for 30 minutes (or cover and refrigerate overnight).
• Place a cast-iron skillet over medium heat. Cook tortilla until brown spots appear, about 1 minute per side. Transfer to a plate, and cover with parchment and then a damp towel. Repeat. Serve immediately.

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.

HOME MADE SPELT TORTILLAS

Steps:

• 1. Heat up your cast iron fry pan or tortilla grill on high heat. The grill has to be very hot. Mix all the ingredients together well.
• 2. Cover in a bowl, let sit in a warm place for 20 minutes.
• 3. Remove from the bowl and form into 8 equal sized balls. Let sit in a warm place for 20 minutes.
• 4. When time is up remove one ball at a time and roll out in a thin circle.
• 5. Put the rolled out tortilla on the grill and heat until you see bubbles on top of the tortilla. Check underneath to make sure it's not burning.
• 6. You should see little dark bubbles under the cooking tortilla, flip it over and cook for another 35-45 seconds or if smoke appears.
• 7. Repeat with each tortilla. Store them in a plastic bag wrapped in a moist paper towel. These will dry out if not kept moist.
• 8. Refrigerate in the bag with the moist paper towels until you are ready to serve. You can freeze these but remove the paper towel if you do.
• 9. When you serve these, top with whatever you enjoy on a tortilla, roll up and enjoy.

VEGAN SPELT AND MAIZE TORTILLAS

Steps:

• Combine the flour and maize meal and sift them together into the large bowl of your stand mixer.
• Make a well in the flour/maize mixture and add the warm water.
• With the dough hook, combine the ingredients into a soft dough.
• Remove and make a disc and cut it into 16 pieces. Form each piece into a ball and put in a bowl and cover with saran wrap.
• Heat your tortilla pan until its very hot.
• Roll each ball out very thinly and cook until the edges curl slightly, then flip the tortilla for a few seconds. Put on a dish and cover with a lid.
• When you are done serve the tortillas warm by heating lightly either in the oven or microwave.
• Fill with your favourite fillings.
• Bon Appetit!

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 TORTILLAS

Steps:

• Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly. If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
• Add just enough of the HOT water to make the ingredients look moist.
• Now, knead the mixture. Kneading anywhere you see any loose pieces or flour so you are sure to get everything. If it sticks to the anything add a some more flour. Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape. You want your dough to be smooth and sort of elastic.
• Cover bowl with a towel and let it rest for about an hour.
• After it rests, cut or pinch off 10 to 12 balls. Add some flour to your rolling pin and workspace LIGHTLY. Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
• Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks. Black specks mean your pan is too hot. Reduce heat so the tortilla puffs and browns. It should puff up underneath if done right. Do not worry if it does not though. Practice will get you to that stage.
• NOTE: Here are some tips as to technique: Do not use bread flour. You want flour with a low gluten content. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried. A flat dough scraper, or "bench knife" is perfect for removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas. Making perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.