whole wheat tortillas

 I've made these white whole wheat tortillas a couple of times now, and they're great. Pretty easy, don't take too long, very tasty.  

Ingredients

• 2 cups white whole wheat flour (240 g)
• 3 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 2/3 c warm water

Instructions

1. In a bowl, mix together the flour, oil and salt.
2. Slowly add the warm water while stirring until a rough dough comes together. Add a little extra water if needed.
3. Turn the dough onto the counter and knead for about two minutes.
4. Return to bowl and let rest for 20 minutes.
5. Divide dough into 8 equal balls.
6. Roll each ball into a circle - I use a rolling pin 
7. Heat a pan over medium high heat and grease lightly.
8. Drop one dough circle into the pan and let cook until bubbles form- about 1 minute.
9. Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough.
10. Use immediately, store in an airtight container in the fridge or freeze.

Note: I slightly undercook them before putting into fridge or freezer, so that I can reheat them and cook them longer while cheese is melting on them.  

whole wheat sourdough flatbread

 I'm super grateful that Trader Joe's has whole wheat flatbread with no preservatives, etc.  I'm eating it daily as I avoid refined sugar/grains/seed oils.  

Someone on Facebook posted this with a tasty photo so I'm adding it to my to-do list when I want from scratch, which is of course always better.

Flat bread

Farmhouse on boon

Ingredients

* 260g or 2 cups flour I use freshly milled hard white wheat

* 250g or 1 cup starter

* 5g or 1 tsp salt (note: this is high, that would be over 1000 mg of salt per flatbread??, cut it to 1/4 tsp)

* 135g or 1/2 cup milk

* Olive oil for cooking (optional I don’t use it)

 

Instructions

1. Mix sourdough starter, flour, milk, and salt together. Knead for a few minutes.

2. Cover and allow to rise for for 2-4 hours (or overnight for long fermentation). I leave 24 hours!

3. Divide into 8 equal pieces.

4. Roll flat (about 1/4” thick) on a lightly floured work surface.

5. Add a small amount of olive oil to a cast iron skillet and preheat over medium. I don’t use oil, just put straight on the pan.

6. Cook each flatbread for a minute or two on each side until it starts to brown a bit.

AA's oatmeal bread

This recipe is from the aunt of a childhood friend, and we used to eat this bread in her mother's funky house with butter and homemade jam slathered atop.   Usually I only make sourdough these days but I was feeling a little nostalgic for this fall apart good bread, and I have work calls every morning which is making the sourdough process difficult.  Plus it's good to see that I don't lose my yeast bread skills. :)

Heat (not to boiling):

• 2 cups liquid (originally all water, but I like it 1 c water, 1 c milk - next time I'll use up powdered milk)
• 1-2 T honey (she called for 1/2 c)
• 2 T butter 

Mix in a bowl:

• 1 c oats
• 1 T salt

Add warm liquid to oats and let set about 1/2 hour.

Proof yeast: 2 T (packages) yeast in 1/3 c. water w/dash of sugar

Add yeast water to oats when at appropriate temperature.  

Add flour until kneadable (4-5 cups, so about 240 g. wheat ground, then white bread or all-purpose flour).

Knead, let rise, punch down and shape into two loaves, let rise again.

Bake at 350 degrees for 40ish minutes.