Early on during the quarantine flour was hard to come by. (prior to buying 25lb from a restaurant supply company)
But what i did have was a neighbor that was brewing beer and i was on the receiving end of the spent grain. So with the gift of a dehydrator early in the year and the wet spent grain – i could dry it out properly and then grid and sift it for use as something similar to whole wheat flour.
I saw this recipe on the Brooklyn Brew shop along with others and just had to give it a try.
I ended up working this recipe like a chipati recipe, cause that is what we know how to make!
Spent Grain Tortillas
Servings: 8-10 tortillas
1/2 cup all-purpose flour
1/4 cup of Spent Grain Flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 tablespoon vegetable oil
1/4 + 2 tbl cup room temperature milk
Combine flours, baking powder, salt, and oil in a medium sized bowl.
Stir until mixture comes together, and then turn on to a flour surface and knead for two or three minutes.
Place back into bowl, cover and rest for 15 minutes.
Once your dough has rested, divide it into eight equal portions, and let rest for another ten minutes.
Then, roll each portion into a very thin, flat circle on a floured work surface. Take care not to be too rough with your dough, or your tortillas may end up on the tough side.
Heat a cast iron pan
Place the rolled chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the bottom, flip over to the other side.
Once the other side is also covered with larger brown dots, turn it over again. Soon the chapati will start to puff up.
With a spatula press gently on the puffed part, gently pushing the air to the flatten part of chapati until the whole chapati puffs up into a round ball (don’t get disheartened if your chapati doesn’t puff up like a ball, it will still taste as delicious as the puffed on. It may take a little practice to get perfectly puffed chapatis).
Transfer the cooked chapatis to the plate, if you want to baste it with little butter or ghee and garlic salt and serve hot.
Heat an ungreased skillet over medium high heat for a few minutes. Place each tortilla on the skillet individually, and cook for 30-45 seconds on each side. Serve! Makes eight large or sixteen small tortillas.