Clas- Blue Corn/Whole Wheat Tortillas
CLAS works on blue corn masa harina today!!
The basic idea is to make Half/Half Corn and Wheat tortillas.
This recipe uses freshly milled whole wheat flour (~1c) and blue corn masa harina (seca) (~1 c) for the flour.
foodgeek recipe: https://fgbc.dk/37vt
The dough is conditioned with clas, of course!
Refer to YT by "Mexican Please" for original idea:
Dough resting- about 470 gr -
Dough balls 10 at 47gr each; one press-4.5" diameter; roll to 6" diam;
[This press is an oldie that my mom used to make Chinese wrappers for steamed dumplings with. There are signs of rust but plastic film is a barrier between the metal and dough.]
Dry Fry -It is worth the extra step to hand roll the tortilla (thickness <1/16") -it doesn't crack or break!
You can even see the shadow of your hand through the cooked ones!
large thinner tortilla-6 inch diameter; small thicker tortilla -4.5 in diameter; both 47 gr.
Ingred120gBlue Corn Masa Harina (seca)(50%) 130gWhite Whole Wheat, freshly milled(50%) 3.5gsalt (1/2 tsp)(1.5%) 178gWater, warm(74.2%) 30gCLAS (rye)(190% hydration)(12.5%) 24gLard (or other fat-coconut oil, etc)
Mix all ingred (except fat) in Zojirushi 10 min:
[flours, salt, clas and water]
Add fat in small pieces and continue to mix 1-2 min.
Scrape out onto a board. Knead until smooth and there are no lumps of fat.
Let rest 1 hr.
Form into 40-60 gr balls and press with a tortilla press. Further roll into thinner tortillas if desired.
Dry fry both sides in a cast iron.