More Adventures in Baking With Curly Dock Flour – Tortilla???

Last week I made a batch of my usual flatbread, substituting half the flour for curly dock flour and carrying on as normal. While they baked up fine, they were flatter as baking powder is not formulated for wild flour, and hardly rose while baking.

This week, I made another batch of flatbread with half wheat flour and half curly dock flour, and left out the baking powder this time. What I ended up with was basically a half-wild version of a tortilla.

In the past, any time I’ve tried to make flour tortillas without egg, they’ve never handled well, always falling apart. This flatbread recipe doesn’t call for egg either, and when done with wheat flour, is closer to a pita than a tortilla, and flexible to make into a folded sandwich.

Well, today’s half-wild version of the recipe surprised me! I took two pieces, made my usual sandwich with everything on one half so I can melt the cheese in the toaster oven before folding the bread over to pick it up and eat. To my pleasant surprise, as thin as the flatbread turned out this time, it folded over without cracking, and held together for the entire meal!

Now I’m wondering if I was to take these and cut them into wedges, will I now have a Pacific-northwest tortilla chip???

I haven’t tried this with chickpea flour as the other half of the recipe yet, but I might. . . see how it holds together when folded over. I know the chickpea/curly dock pan bread using baking soda and vinegar is a good flatbread for topping open-face style. Hmmm. . .

My half-wheat, half curly dock seed recipe is:

Pacific-Northwest Tortilla Flatbread

Ingredients:

2 cups wheat flour
2 cups ground curly dock seed flour
1 tspn salt
1 tspn garlic powder
1 tspn onion powder
1 tspn rosemary
1 tspn thyme
4 tablespoons olive oil
1.5 cups water

Instructions:

1. Stir dry ingredients together until well blended. Drizzle oil over the dry ingredients. Pour in the water and stir until clumpy. Take your hands and knead into a ball, incorporating all the flour. It may be somewhat sticky, but should still form a ball.
2. Flour your work surface, then divide the ball in half to make two balls. Divide both balls in half to make 4 balls. Divide again to make 8 balls, and divide one more time to make 16 balls. Around the time you’ve divided 4 of the previous 8 balls, turn on the stove to medium heat and put your frying pan on the element to preheat while you make the remainder of your 16 balls.
3. Take your rolling pin and dust it with flour, then gently begin rolling a ball. When it is a half inch thick or thicker, peel it off the rolling pin and flip over onto the floured surface to continue rolling, pressing gently and turning after each forward/backward motion. Roll until it is roughly 6 to 8 inches in diameter.
4. Place the tortilla on the pan and set a timer for 1min 30 seconds. Start rolling another tortilla. You might get the second one rolled and be starting your third when the timer dings. Take a flipper and flip the tortilla onto the other side, then set the timer for 1 min 30 seconds again. Continue doing this till all 16 tortillas are baked.
5. When you are setting each rolled tortilla to one side while waiting for the frying pan to catch up with you, it may help to put parchment paper between each round. I find the rounds begin to stick to each other if they sit awhile and can be tricky to separate, as the flour that had been on their bottoms, gets absorbed into the dough while it waits to bake.
6. As each one comes off the frying pan, set it aside on a plate to cool. Before the stack has completely cooled, put them into a bag so they don’t dry out.

So far, this recipe lasts for more than a week and was eaten before it went bad. The flour-only version of this recipe barely lasts a week, often going back by the 7th day, so the fact this half-wild recipe lasted longer than 7 days and was eaten before any signs of going bad is a bonus!

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