Thursday, January 28, 2010

Spelt Tortillas

Today I wanted to have wraps for lunch and the local store didn't have any in stock. So, what to do?  Make my own...

I did a search of my favourite site and found that Jo, a member who has a fabulous blog called Quirky Cooking has a recipe for Spelt Tortillas. Having just received my order of Spelt Flour from All About Bread, this was a perfect opportunity to try her recipe.

Jo's Spelt Tortillas
1. Mix together in food processor or Thermomix until blended:
- 2 cups (300g) spelt flour 

- 1 t sea salt
- 2 t baking powder (optional, but I think they're nicer with)

2. Add and process until completely mixed:
- 2 Tablespoons butter

3. With processor/Thermomix running on medium speed (Thermomix speed 6), add water in a slow stream, until dough forms a soft ball. Let it process on med. speed for about 5 seconds more.
- approx. 1/2 cup water (I used almost a cup to get the right consistency)

4. Poke dough with your finger - it shouldn't be overly sticky, but it should be nice and soft and stretchy  - if it's too hard, the tortillas will be thick and tough. (And if it's too sticky they'll be hard to roll.) Add more flour or water if you need to.

5. Heat up your pan - you can use an electric frypan, or a large iron skillet or non-stick frypan. It needs to be quite hot - between hot and medium hot. After you've cooked one you'll know whether it needs to be turned up or down. Don't put any oil in the pan.

6. While the pan's heating up, flour the table/counter and pinch off a ball of dough, Squish it into the flour, coating both sides, then roll out with rolling pin, flipping it over back and forth to keep it from sticking. (You'll use quite a bit of flour for rolling them out.) Don't worry if they're not pretty circles - rectangles are fine, all tastes the same. Roll it as thin as you can, only a couple of millimetres thick.

7. Dust it off a little if it's too floury, carefully peel off table, and place in hot, dry pan. While it starts to cook, begin the next one, reflouring the table first... but keep an eye on the pan, turning the tortilla over once it starts to bubble. It should have little brown spots on it. It only takes a few seconds per side - if the heat's too low, they'll be hard and crunchy, so cook them hot and quick for nice soft ones. 

8. As the tortillas cook, put them on a dinner plate inside a plastic bag, and close it up after you put each one in. This keeps them soft and warm until you're ready to eat.

I'm afraid mine didn't turn out quite as I expected initially. It was difficult to get the tortillas into the hot pan without them wrinkling up or folding over on themselves. I did, however, manage to get a few decent looking tortillas made.

Tuna and salad wrap for lunch! Very tasty.

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