Wholegrain Spelt Tortillas Or Rye Tortillas |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The optional addition of ascorbic acid (Vitamin C) works to condition the whole grain flours. This recipe works fine both ways. Ingredients:
2 1/2 cups (12 oz.) wholegrain spelt flour or wholegrain rye flour |
5 tablespoons shortening or lard or a combo of the two |
3/4 teaspoon ascorbic acid (optional) |
3/4 teaspoon salt or seasoned salt |
3/4 cup very warm water |
Directions:
1. In a food processor, add the flour And fat and pulse several times. Then let motor run until the fat is invisibly integrated into the flour.
2. Mix together the very warm water, salt and (optional) ascorbic acid.
3. With the machine running, slowly add the liquid ingredients through the food tube and let machine run until ingredients collect into a ball. Pulse 5 times more. Dough should be softer than yeast bread dough consistency. If necessary add a tablespoon of water and process for another 15 seconds or until well incorporated.
4. Divide dough into 12 equal portions, rolling each into a smooth ball. Set balls aside and cover with plastic to rest for at least 30 minutes and up to 2 hours at room temperature.
5. Roll each ball out to 7-inches and cook on medium-hot griddle until brown spots start forming on the bottom side. Flip and repeat with the other side. If they balloon up, that is even better!
6. Set each in a folded teatowel inside a plastic bag or tortilla keeper. Serve warm.
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