whole grain tortillas
From Aran Goyoaga
Makes six (10-inch) tortillas
Ingredients
- 60 g sorghum flour, plus more for dusting
- 60 g light buckwheat flour
- 60 g oat flour
- 10 g psyllium husk powder
- 7 g flaxseed powder
- 6 g kosher salt
- 280 g hot water (boil and let it sit for a minute)
- 25 g extra-virgin olive oil
Instructions
Make the dough. In a medium bowl, stir together the sorghum flour, buckwheat flour, oat flour, psyllium, flaxseed, and salt. Add the water and olive oil into the flour and mix vigorously with a wooden spoon. The dough will be sticky and shaggy. Let the dough sit for 5 minutes. Dust your work surface with some sorghum flour and knead the together until smooth. Knead in additional sorghum flour if the dough feels too wet.
Preheat a 12-inch cast-iron pan over medium high heat.
Roll the dough. Dust your work surface with sorghum flour. Cut the dough into 6 equal pieces (about 85 grams each). Roll the dough to a disk that is 9 to 10 inches in diameter and very thin, about 1/16-inches thick. Keep your surface, rolling pin, and exterior of dough dusted with flour at all times for easiest rolling. If the dough tears, knead it back together and roll again, but remember the more flour you incorporate inside the dough, the drier the tortillas will be.
Cook the tortillas. Add the tortilla into the heated pan and cook for 1 to 2 minutes on each side until blistered and you get some small air pockets. Transfer them to a towel and keep them wrapped so the steam trapped in towel keeps the tortillas soft. Store them tightly wrapped in the kitchen towel and in plastic wrap so they don’t dry out. If they do get a bit dry, spray them with a bit of water and heat them on a heated skillet. They can be frozen, tightly wrapped, for up to a month.