~This post dedicated to my Dear Friend Nils!~
A quickie post! How fun! Thankyou for joining me!
What you Need:
1. Steel cut oats or rolled oats
2. Coffee grinder
3. Butter or veggie butter or coconut oil
5. Warm water
6. Rolling surface/rolling pin (optional)
Can press out and flatten by hand.
7. Frying pan/flat griddle such as a tawa
Flour seems to be all the rage right now. Or maybe it’s me. Flour is on the horizon and certainly is a staple all over the world.
One of these days I am going to make nopales flour for tortillas! Woo hoo! Living in the desert gets you thinking about foodways and what can be made into flour. Nopales flour has a longstanding history of use in New Mexico, Mexico and other Countries of the Americas.
Nopalés? For those who may be unfamiliar check out
Another reason oat flour appeals is that I suspect I have a gluten allergy. I have sometimes severe and/or annoying/unhealthy symptoms after eating wheat.
Also I have read some people with celiac disease, for instance, cannot tolerate some of the protein in oats and some oats are contaminated when stored with wheat. So look for non-gluten oats if that is an issue.
*If phytic acid is an issue soak the oats with 10 % of a ground up grain/flour that contains phytase. An example of a non gluten grain that contains phytase is buckwheat flour. Phytase breaks down phytic acid. I have just learned that too much consumption of phytic acid in foods can lead to nutrient and mineral loss.
If gluten is not a problem but you want to reduce the phytic acid in oats… add a grain flour high in phytase such as wheat flour or rye flour, etc.
Look for certified gluten free buckwheat not because it contains gluten. Buckwheat does not contain gluten. It can, however, be contaminated with wheat because it is often used as a cover crop in wheat fields, stored with wheat, etc.
I haven’t tried soaking oats yet with buckwheat but do feel inspired by the health complements this could provide. Here is a link about phytic acids in grains, etc.
I will experiment with this and let you know. I will try grinding the soaked oatmeal/buckwheat flour mixture in a coffee grinder. Add water (perhaps less it would seem) and make the dough for tortillas.
Meanwhile… back to the steel cut oats…
What I appreciate also is that it takes less fuel to cook a tortilla made with oat flour than it does to cook oatmeal on the stove. I know solar ovens exist and I want to build one. But, even in a solar oven, tortillas wouldn’t take as long to cook as a dish of oatmeal cereal. And the tortillas with butter and cinnamon… or veggie butter/coconut oil, etc. really have a yummy breakfast taste. They make a good snack this way too! I even used the tortillas for dinner! More about that in a moment! 🙂
And, given that this can of steel cut oats was tempting me as I sipped my coffee this morning and that my friend has a coffee grinder (electric) … (which made said coffee very yummy)…I thought I would give the fun activity of making oat flour a go!
And poured the steel cut oats into the coffee grinder. After first, unplugging it and cleaning it out and drying it…
I filled the bottom cup of the grinder about 2/3 full. Put the lid back on and did this step twice.
-Just 15 seconds in pulses and you get a soft powdery flour.
-I made a 1 cup batch of flour.
Reserve some of the oat flour for rolling dough/pressing dough into a tortilla!
-And, then I added enough warm/hot water to make it sticky but not too wet. But, if it’s not wet enough it will be too dry to work with. Better to go slow on the water, until you reach consistency you want. Especially, for 1 cup of flour.
-I added about 5 or 6 Tbsp of warm/hot water from the kettle. It hadn’t started whistling yet but the water was just getting hot. Whirring…
Off the Mountain Crest Road a pretty view.
And Tall Trees!
Oh Yeah, where was I? 😉 and back to …
-Mix the cup of flour and add small splashes of warm/hot water to the flour. I added a tablespoon of butter.
1 pinch of salt.
(I imagine vegan butter or coconut oil would work well if avoiding dairy or wanting to use what you have)
Tip: Use refrigerated coconut oil
-Mix and incorporate ingredients with a fork.
-Knead well and shape into a ball.
-Cover with damp cloth for 10 minutes.
This recipe made 4 tortillas about 5 or 6 inches wide.
So separate dough into 4 balls.
-Keep balls of dough covered with damp cloth while you are working on each tortilla.
-Take the ball of dough and flatten it out on a floured surface. I used some of the oat flour to dust the surface.
I used a cutting board as a surface to roll on.
*(and just to be safe, although most people know this…and for the kids helping, It would be better to use a cutting board for slicing bread…and not one from cutting meat or vegetables because of bacteria.
Or use other clean rolling surface 🙂 )
You can press it out with palm of hand and fingers. That is o’kay and makes a hearty tortilla/flatbread.
I have done it that way and it is a nice option. It’s tactile and fun and kids can do it as well as big kids.
I also love the way a rolling pin feels and the way you can roll the dough in rays. Rolling in increments, to and from the center out, all around its flattening rounded shape, to spread the dough in a circle. I sometimes flip it over and go at it from that side too. Also, just because it is so fun!
Or you can make a larger batch and use cookie cutters to make fun shapes. Have a fun or holiday breakfast that way!
Here is the uncooked tortilla ready for the ungreased pan!
-Heat up each side for 1 or 2 minutes. Less time makes them more pliable but you want to cook for at least 30 seconds. More time creates a flatbread type consistency.
My favorite way to eat these is as a light meal, fresh and hot, with butter and cinnamon. Thinly sliced apples would be nice or sliced banana.
They would be good with a chutney or beans and rice. Experiment and have fun serving these!
I improvised and made a quesadilla with cheddar cheese and dried tomato basil pesto! Yum. A little bit delicate but does hold together and I love the the texture of the oat flour. I had put some butter on top of these tortillas earlier after first making them.
Later that day, I just assembled the quesadilla and put it in a dry, ungreased frying pan to heat it up and melt the cheese. I liked the result.
*The one thing I might do differently next time is leave out the pesto and put it on top of the quesadilla or dip into it. The tortillas absorbed a lot of the flavor/moisture from the pesto. But, it was yummy and the oat flour tortillas have great texture!
This has become a favorite breakfast and now lunch or dinner with quesadilla in tow!
I really like this recipe and find the consistency is less of a rolled tortilla and more of a flatbread.
Warm water when making the dough is the key.
Also, I am staying with a friend, for a few days, and she just took out this past season’s frozen apricots from the freezer. I have made an oat flour crust for an apple tart before. And, that friend and I had a great time making it. But my friend’s solar oven was not able to generate enough heat on a semi cloudy day and we didn’t time it right. (Too busy sipping tea and gabbing!) So, I hiked back through the arroyo that day without a chance to try it. I don’t think it ever fully cooked that day. Which can be unusual with the sunny skies of New Mexico…although winter dawns. But, the view through the arroyo was great!
Now I really want to taste a yummy apricot pie with oat flour crust. Stay tuned! 🙂 And found a great site using oat flour as well as nut flour for the crust! mmmm!
And I have been having a great time baking with oat flour! Check out my fun post on Apricot Pie with Oat Flour Pie Crust!
I want to Thank You for taking this Journey with me!
And Happy Foodways to You!