Amaranth-millet tortillas



Kona with our new friend, Bailey.

I have a new kitten friend in the kitchen. His name is Bailey. At 10 weeks old, he already is making his loving, curious personality known. He makes it more enjoyable for me to be in the kitchen or in any room in the house as he provides constant entertainment as he explores everything.

Tiny Bailey weighs in at less than two pounds.

We adopted Bailey from the local animal shelter. We've had him for just three days. In the photo above, he shows his diminutive size in comparison to the pillow he is perched on.

Amaranth-millet flour tortillas

 Bailey has succeeded in getting me back into the kitchen to experiment with new recipes, including the amaranth-millet flour tortillas,pictured above. The purchase of a tortilla press is a must for these unless you are more skilled than I am with a rolling pin. Another essential is a cast-iron tortilla pan. Before purchasing these two items, the tortillas I made were edible but looked like something from another planet.

Amaranth-millet flour tortillas
(makes approximately 10-12 tortillas)

Ingredients:

1. 1/2 cup amaranth flour to start + ? more
2. 1/2 cup millet flour to start + ? more
3. 1 T. olive oil
4. 1/2 tsp. sea salt
5. 1/2 cup water

Directions:

1. Combine 1/2 cup of each flour in a large bowl. Add sea salt and oil.
2. Add water to mixture and combine. Add more of one or both flours until dough is no longer sticky to the touch.
3. Shape 10-12 balls adding more flour to get the right consistency for pressing.
4. Heat the cast-iron skillet.
5. Press the balls of dough into tortillas using your tortilla press or rolling pin.
6. Cook one tortilla at a time once skillet is hot. These are done in a flash so be vigilent.

Keep your tortillas hot in a tortilla warmer or by wrapping in aluminum foil. I like spreading them with sunbutter. Yum! Extras can be frozen until you are ready for more. Next project: make quinoa flour tortillas.