Soft Flexible Corn Tortillas Fermented with Tibicos

8/22/2016

Revisionist Baking Monday

Flaxseed/Corn Tortillas

Flexible--Flaxseed/Sorghum/CornTortillas Fermented with Tibicos
These tortillas are a standard at our house because they’re easy, fast and never fail to please. The addition of ground flaxseed, sorghum and potato starch makes them soft and flexible, so important for bending around a juicy filling.
The tibicos fermentation lends an extra dimension of flavor and digestibility, plus it’s a great way to use up extra tibicos especially if it’s gone to the sour side.

Recipe

Made in the Food Processor
Special Equipment: Tortilla Press

Ingredients
1 ½ cups masa harina (180 grams)
{I use Bob’s Red Mill}
1 cup all purpose gluten free flour mix
(140 grams)
2 tablespoons ground flaxseed (13 grams)
½ teaspoon sea salt
¾ cup +1-4 tablespoons tibicos (water kefir) (236 grams)

Mixing Instructions
Grind flaxseed and set aside
Combine masa harina, flour and flaxseed in food processor
Pour in tibicos while machine is running. Dough will be soft and malleable.
Take out half of the dough, and let the remaining dough knead in the machine for 30 seconds, do the same with the other half. Dough should be just moist enough to clean the sides of the bowl when it spins.
Form into 12 golf sized balls (48 grams)
You can use the dough right away or ferment it overnight. Unused dough will also slowly ferment in the refrigerator.
I use ½ of the dough right away and let the other half ferment in the fridge using it within 3-4 days.

http://www.tucsonweekly.com/tucson/honoring-a-native-son/Content?oid=2045796

Forming and Cooking

Preheat cast iron griddle to low, then move up to medium.
Set oven to warm 145F
With a tortilla press lined with parchment paper center a dough ball and press.
Makes a 5 inch tortilla
Use the parchment paper to lift tortilla, peel paper back, and lay tortilla on the griddle.
Two tortillas fit on a standard round griddle.
Cover the tortillas with a large lid
Time 2 minutes, the edges will start to curl up and the bottoms look dry. The tortilla should start to puff in the center like a low functioning pita.
Flip and cook another 2 minutes on the other side with the lid on. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
After tortillas are done keep them warm in the oven.

These tortillas reheat well on the griddle with a lid covering them for a minute or two. It's the perfect opportunity to melt some cheese or put a dab of filling on the tortilla while it heats.
WITH LOVE ENJOY