Early on during the quarantine flour was hard to come by. (prior to buying 25lb from a restaurant supply company)
spent grain tortilla 
spent grain tortilla 
spent grain tortilla
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
Ingredients
- 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
Instructions
- 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.
Original instructions:
- 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.
Verdict: This is a great and tasty way to to enjoy having bread with dinner.
Quick, easy and delightful!
If you try it, let me know what you think!
Pro tip: double or triple sift the spent grain flour.
