HOMEMADE TORTILLAS
Provided by Ree Drummond : Food Network
Time 35m
Yield 16 tortillas
Number Of Ingredients 4
Steps:
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
HOMEMADE SPELT FLOUR TORTILLAS
You can also use regular flour for this, but I got this from a friend and she uses freshly ground spelt berries for this. Spelt is lighter tasting than whole wheat and it's better for you than white. There's no shortening, so it's healthier, and no kneading.
Provided by WI Cheesehead
Categories Breads
Time 1h
Yield 8 tortillas
Number Of Ingredients 5
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.
Nutrition Facts : Calories 125.7, Fat 2.5, SaturatedFat 0.3, Sodium 362, Carbohydrate 23.1, Fiber 3.5, Sugar 2.2, Protein 4.8
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
HOME MADE SPELT TORTILLAS
I read the labels on what I buy in the grocery store and I didn't much care for all the "extra" things I found in the packaged tortillas so I decided to make an executive decision and make my own. Now I'm so glad I did.
Provided by Jo Zimny
Categories Flatbreads
Time 1h45m
Number Of Ingredients 4
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.
More about "spelt or kamut tortillas recipes"
TRY MY EASY 4-INGREDIENT SPELT TORTILLAS! - MY NATURAL FAMILY
From mynaturalfamily.com
5/5 (3)Total Time 30 minsCategory BreadCalories 120 per serving
- Mix in the oil. 1/2 cup of the water and mix in, adding in the last tablespoon little by little, until slightly sticky dough forms. You may not need all of the last tablespoon of water. If you are using whole grain spelt flour you will probably need a little more water.
- Dust a work surface with more spelt flour and knead the dough until it is no longer sticky and soft, about a minute.
KAMUT FLOUR TORTILLAS - SAVOR THE BEST
From savorthebest.com
4.7/5 (30)Total Time 45 minsCategory BreadsCalories 174 per serving
- Measure out the solid coconut oil and add it to a small dish, transfer to the freezer for 5 minutes.
- Add the flour and salt to the work bowl of a food processor. Using the steel blade, pulse to combine. Add the cold coconut oil and pulse until mixture resembles coarse crumbs. Add the ice water and process until a cohesive dough forms.
DELICIOUS SPELT TORTILLA RECIPE | FRUGAL FARM WIFE
From frugalfarmwife.com
Reviews 17Estimated Reading Time 5 mins
SPELT AND KAMUT - REBECCA WOOD
From rebeccawood.com
EASIEST 5-INGREDIENT SPELT FLATBREAD – OH SHE GLOWS
From ohsheglows.com
YUMMY BASIC SPROUTED SPELT TORTILLAS
From traditionalcookingschool.com
EASY SPELT TORTILLAS - OCCASIONALLY EGGS
From occasionallyeggs.com
4-INGREDIENT SPELT FLOUR TORTILLAS - OATMEAL WITH A FORK
From oatmealwithafork.com
4.3/5 (47)Total Time 40 minsCategory BreadCalories 147 per serving
- Stir in the water, starting with 3/4 cup, adding more as needed. The dough should be moistened, but NOT sticky to the touch (see picture below).
KAMUT TORTILLA RECIPE - A RED SPATULA
From aredspatula.com
SPELT OR KAMUT TORTILLAS | FOOD, TORTILLA RECIPE, RECIPES
From pinterest.ca
RECIPES - ARROWHEAD MILLS
From arrowheadmills.com
SPELT OR KAMUT TORTILLAS | PUNCHFORK
From punchfork.com
SPELT OR KAMUT TORTILLAS RECIPE | RECIPE | TORTILLA RECIPE, FOOD, …
From pinterest.com.au
WHOLE GRAIN KAMUT AND SPELT BREAD RECIPE - ANITA'S ORGANIC MILL
From anitasorganic.com
SOURDOUGH TORTILLAS - VENISON FOR DINNER
From venisonfordinner.com
HOW TO MAKE SPELT FLOUR TORTILLAS – THEWELLFLOURED KITCHEN
From thewellflouredkitchen.com
KAMUT FLOUR TORTILLAS | RECIPE | KAMUT FLOUR, FLOUR TORTILLAS, FOOD
From pinterest.com
HOMEMADE SOAKED TORTILLAS (GF OPTIONS) - THE NOURISHING HOME
From thenourishinghome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love