March 1, 2013 - 7:20pm
French Green Puy Lentil Tortilla's
I was bored so I messed around with making a heathly tortilla with ground Lentils and White Whole Wheat Flour
They were quite tasty, I expected more tang out of the sour starter but it was quite mild.
Cheers,
Wingnut
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I had to check this out when I saw the description. I am always making Indian flatbreads, esp. in the summer (when I don't want the oven on!) - the dry grilled kinds, not the fried ones - and have used chick pea flour in a lot of them. And something they do a lot with the chick pea flour to add flavor is toast it. I'll have to grind some of those legumes I have and try toasting before and after, and not toasting, and see if anything seems better, and see if any of those varieties give a better flavor.
So what recipe and method did you use? I can sort of see the method, so it's more the recipe I'm wondering about.
Dave
oohh.. homemade tortilla :) too good not to try to make it myself.
thanks for sharing!
evon
173 grm White Whole Wheat Flour (KA)
57 grm Ground Puy Lentils
4 grm Baking Powder
125 grm 2% milk
70 grm Plain Greek Yogurt
250 grm 75% Hydro Sour Starter
8 grm Kosher Salt
Method:
Sift the first three ingredients together. Weigh all you wet out and mix lightly until smoooth. Add 3/4 of the dry to the wet and make a shaggy dough, let set 20 minutes covered. Sprinkle the salt ontop of the dough and mix in the rest of the flour, knead to form a smooth-ish ball. Let rest 20 minutes. Roll dough into a log and cut into 8- 10 peices, depends on how you like you tortillas. Mist the cast iron pan with a little oil and put the tortilla in pan then mist the backside (facing up at you) with a little more oil. Cook for about two minutes per side.
Cheers,
Wingnut
Those look very tasty and inventive. Thanks for sharing. I have flat breads on my list of things to bake one of these days so I'm saving this one.
Regards,
Ian