Sonoran Wheat Flour Recipes

APPLE PIE WITH WHITE SONORA WHEAT CRUST

Steps:

• CRUST
• If you are homemilling the White Sonora wheat, try to do it at least 30 minutes before you mix the dough, so there is time to refrigerate/freeze the flour to cool it down. I mill right into my stand mixer bowl, cover it and put it in the refrigerator.
• In the bowl of a stand mixer/paddle attachment or food processor/metal blade, briefly pulse or whisk the flour, sugar and salt. Add the butter pieces and mix until they are about thumb-nail size. You can also do this by hand by smashing all of the butter pieces with your thumb or a spoon. Then add the cold water and mix for just a few seconds until the water is incorporated.
• Flour your counter and remove the dough from your bowl. Bring it together and knead the dough about 5 times.
• Flour the counter again and the dough on all sides. With a rolling pin, roll the dough into a rectangle about 1/2" thick. Cut the dough in half, and fold each half into two small squares. Wrap them and refrigerate for at least 30 minutes and up to three days. You can freeze the dough for up to three months.
• Do not bring the dough out of the refrigerator until you have peeled and cut the apples for the pie filling, as that can take 30+ minutes and cool dough is easier to work with.
• FILLING
• Cut, peel and slice 6-8 apples.
• In a medium saucepan, melt the butter. Then add the flour and cornstarch, and stir to form a paste. Let it come up to a simmer. Then add the water, brown sugar and white sugar. Bring to a simmer again, and turn off the heat. Stir in the ground cinnamon, ginger and nutmeg.
• ROLLING AND CUTTING THE CRUSTS
• Bottom
• After your apple pieces and filling sauce are ready, remove the pie crust dough from the refrigerator. On a floured counter, roll one of the cold dough pieces into a square about 12" x 12".
• Using a bench scraper if needed, fold the dough in half and then quarters. Lift it into a standard pie plate, center it and unfold it. Gently press it into the pie plate. Trim any overhanging dough to the edge of the plate. Briefly knead the scraps together and set them aside.
• Re-flour your counter, and roll the second cool dough into a square about 12" x 12".
• Preheat the oven to 425F.
• Solid Top
• Fill the bottom crust with the apple pieces. Pour the warm filling sauce onto the apple pieces. (There is no need to mix it.) Cover with the second crust dough, trim the excess, and crimp the edges together.
• Brush with beaten egg, sprinkle with sugar, and cut a few vent slits in the middle of the pie.
• Skip to the Baking instructions below.
• Lattice Top
• Cut 10-12 diagonal strips about 1 inch thick on the rolled out second dough. You may have 2 extra strips when finished. Look at the photo gallery to get a sense of the gaps size needed to be able to pour the filling through. If you want a tight weave, add the filling before laying the lattice top.
• Fill the bottom crust with the apple pieces. Do not add the filling sauce yet.
• Lay five lattice pieces east-west and then, starting with the longest middle piece, lay a north-south strip. Weave it over and under the east-west strips. Do this working outward with two more strips on each side. (See gallery for pictures of this process.)
• Trim the excess dough from the ends of the lattice and crimp the edges of both crusts together.
• Stir the filling sauce. If it has thickened, reheat it to thin it, then pour it slowly over the lattice, mostly in the middle, avoiding pooling at the edges of the pie. It will distribute nicely inside the pie during the long bake, and the crust won't need an egg wash or sugar.
• For hand pies, roll the dough scraps until 1/8-1/4 inch thick, cut into several pieces, add a dollop of jam to one side of each piece, then fold, crimp and bake in a pan next to the pie for 20-25 minutes.
• BAKING
• Put the uncovered pie in the preheated oven and bake it for 15 minutes at 425F.
• Lower the temperature to 350F, slide a baking sheet under the pie to catch any overflow, and add a pie shield or aluminum foil around the edge of the crust.
• Bake for an additional 35-45 minutes, until the apples are soft and you see bubbling through the lattice or vents.
• Let the pie cool 30-60 minutes before serving.

SONORAN-STYLE FLOUR TORTILLAS

Steps:

• In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
• Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
• Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
• Heat a griddle or large cast iron skillet over medium-high heat.
• Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
• When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
• Serve warm or use to make tacos, quesadillas or burritos.

SONORA FLOUR ROTI

Steps:

• Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.
• Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.
• Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.
• One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.
• Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it's an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.