I think I have made the transition to 'flat breads'.
It all began with my passion for Knäckebröd (Swedish style rye crisp [as in flat & hard] bread)...
Still make 'em. Still love 'em.
Gotta always have Knäckebröd on hand.
With the invested practice I can quickly put together a batch of these made from whole rye buds, sunflower and pumpkin seeds.
No sweat. Much easier than making and baking bread. Better nutritionally too than 'bread'.
So with so many Knäckebröds under my belt -- in the making and consuming sense --I became interested in the versatility of Tortillas.
A bit obscene when you think about it: 'wheat tortillas!' That makes the tortilla like any other wheaten flat bread like Pita et al.
[Maybe I'm a snob, but I used to get pita direct from a Lebanese bakery in Virginia straight out of the oven. Great until they got taken over by a Toowoomba conglomerate and moved to the Downs. getting fresh pita was thereafter so much harder in Brisbane.]
But there are gross ironies in this seeming preference that warrants attention:
While you can roll'em flat like I do with the Knäckebröd with a rolling pin and baking sheet, a Tortilla Press is fun and quick to use. [Buy locally HERE] More or less the same prep principle as the Knäckebröd .
Generally, all corn Tortilla recipes are the same (flour + water + salt) but I prefer this one which includes lard: LINK.-- or an oil of your choice.Olive Oil is good but pork lard is tastier.
I suspect that the edge offered by fresh masa makes the makings easier without a fat addition.
And they re-heart OK for lunch the next day.
Of course once you have mastered your tortilla-ista skills, so much can be thrown into them. You can also make other things like quesadillas.
...or use them like naan with curries.
If you are not familiar with tortillas I suggest you buy the Woolworths home brand corn tortilla to get you started in the mode. Your own home-make will taste much better -- but Woolies offer a useful product. Better than the other brands on offer I think.
For some reason we can only get Masa Lista flour in this country -- imported from either the USA or Mexico. Available if your search online.
I've never been to Mexico but have spent some time among Latin and Central American folk in this country. And I gotta say that there is a huge difference in food quality and taste between Latin home cooking (including my own) and the menu at the local Mexican restaurant.
So much of the Mex restaurant trade seems microwave food.
That's my warning: don't judge Mexican food by what you may be eating when eating out. If you were in Los Angeles -- well, that would be gastronomical tortilla heaven ... probably from any corner food truck.
And there, there's a great Mex/Korean fusion going on. Just as there was with Mex/Tex food.
Needless to say: going flat bread -- Knäckebröd and Tortilla -- means I don't shop at bakers anymore.Not that I dislike bakers at all,indeed I respect their labors and hours, but the bread quality on offer from commercial bakeries is pretty low.
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