Vegan Spelt and Maize Tortillas
"I made these super simple tortillas for supper tonight. With only 3 ingredients you can't go wrong. I spread vegan sour cream on the tortilla, then put some cut up raw salad veggies and vegan shredded cheese, shredded lettuce, chopped green onion and chopped tomatoes in the tortilla. I sprinkled a few drops of Tabasco sauce on mine because I like the taste of it. This recipe makes quite a few tortillas, so we will have Chicken Breakfast Burritos in the morning. I have some Hopi corn that we grew last summer and I made it into the maize meal. Don't use corn meal or polenta from the store, you need to use maize meal. These will keep for about a week in the fridge. If they do get stale they can be torn into bit sized pieces and fried in oil until crisp, or bake them with some seasoning on them."
photo by Chef Joey Z.
- Ready In:
- 50mins
- Ingredients:
- 3
- Yields:
-
16 tortillas
ingredients
- 1 1⁄2 cups plain flour (sifted, I used white spelt)
- 1 cup maize meal (sifted, I used Blue Hopi Maize meal)
- 1 cup warm water
directions
- Combine the flour and maize meal and sift them together into the large bowl of your stand mixer.
- Make a well in the flour/maize mixture and add the warm water.
- With the dough hook, combine the ingredients into a soft dough.
- Remove and make a disc and cut it into 16 pieces. Form each piece into a ball and put in a bowl and cover with saran wrap.
- Heat your tortilla pan until its very hot.
- Roll each ball out very thinly and cook until the edges curl slightly, then flip the tortilla for a few seconds. Put on a dish and cover with a lid.
- When you are done serve the tortillas warm by heating lightly either in the oven or microwave.
- Fill with your favourite fillings.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
