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Friday, June 17, 2016

Teff Tortilla

I had wanted to experiment with teff flour and thought tortillas would be a great way to start.
These came out super moist and fluffy, but with nice chewy edges.  They made a perfect vehicle for my Huevos Rancheros. The flavor was so wheaty my next project may be English muffins.

Teff TortillasPrep time: 10 minutesCook Time: 15 minutesServes: 4

1/3 Cup     Water
3/4 Cup      Egg Whites
1/4 Cup      Teff Flour
1/2 tsp        Salt

Combine all ingredients in the bowl of a food processor.
Process until smooth.
Transfer to a measuring cup, cover, and rest about 10 minutes.
Place a piece of parchment on 2 sheet trays and set aside.
Preheat a lightly-oiled 8" nonstick pan over medium heat.
When the pain is just hot, pour about 1/4 cup batter into the center.
Tilt the pan to spread the batter to cover the entire bottom of the pan.
When the top is no longer shiny and sticky, flip the tortilla and cook briefly.
Remove from pan with tongs.
Place cooked tortillas on parchment in a single layer to cool.  
Wipe off any surface oil.
Repeat for remaining batter, adding oil as necessary.

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