Buckwheat Tortilla

Making:

Buckwheat tortilla!

Servings: 8

Here's what I have:

8.5 oz Buckwheat flour

6 oz Boiling water

1 tsp Bullion

1 1/3 tbsp Butter

1/4 tsp Salt

Extras: Olive oil

Preparation:

The flour was measured out into a large bowl. The water was boiled with the Bullion, salt and butter added until melted and well mixed. While hot this was added to the flour and mixed until the dough ball formed.

After covering the ball with a bit of olive oil it was covered and left to rest for 25 minutes. After resting the dough was formed into 8 smaller balls and lightly covered in olive oil.

Using a tortilla press the dough balls were pressed twice. They were cooked on medium high until toasted on both sides. This took about a minute per tortilla.

The plate!

These were used for a sorta Chicken Doner

These tortilla came out great. They held together and had a nice chewy quality.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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