Saturday, January 22, 2011

Whole Wheat Tortillas

he loves them!
These homemade tortillas are easy to make and pressing them out with a cast-iron tortilla press is very satisfying.  They are a great way to use up buttermilk and sour cream.  We like to make quesadillas with the tortillas.  We usually spread a mix of mashed sweet potato and sour cream on one of the tortillas then fill with shredded cheese, avocado, black beans, chopped cilantro and a squeeze of fresh lemon juice.  If we have any leftover chicken, fish or meat, we throw that in too.  Grilled onions and peppers and some hot sauce is another nice addition.

Please visit the website and read about the importance of soaking grains.  I also recommend reading Wholefood for Children (listed in my cookbook list) for more extensive reading on the subject. 

cooking tortillas in cast-iron pan
What you need:                                          

2 cups whole wheat flour
2/3 cups buttermilk
6 tablespoons sour cream (I have used yogurt as well)
1/2 teaspoon sea salt
1/2 teaspoon baking powder

What to do:
Combine flour, buttermilk and sour cream in a medium bowl.  Tightly cover with plastic wrap and leave at room temperature for up to 24 hours.
After the flour has soaked, knead in the baking powder and sea salt.  Divide dough into 8 sections and roll each section out on a floured surface to an 8-inch round.  I use a 20 dollar cast-iron Mexican tortilla press.   Place tortilla on a parchment lined plate and as you roll out the tortillas layer a square of parchment paper between each tortilla.  Original recipe says to let rest for 30 minutes.  I skip this part and just press go directly to cooking tortillas.
black bean, cheddar, avocado
assembling quesadillas
Place a large skillet or cast-iron pan over medium heat.  Cook 1 tortilla about 1 minute per side until spotty brown.  Serve immediately.
plate of homemade tortillas

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