Custom tortillas today, Maseca corn flour/ whole wheat/ semolina blend. Fresh scotch bonnet pepper puree in lemon juice (anti-oxidant solution), preserving the heat while denying the sting of an oxidized capsaicin.
I might as well include the recipe...
1 cup Maseca corn flour
1/2 cup Whole Wheat flour
1/2 cup Wheat Semolina
1 cup hot water
Beside the orange scotch bonnet peppers are pictured pure corn flour tortillas, excellent flavour. They are however "corny" enough to blend well with other flours. The best part about Maseca corn flour is the GLUTEN FREE designation. There is a gluten content from the whole wheat and wheat semolina. I wanted nutritional variety, the texture is finer than expected.
I made the recipe twice, it is good.
The custom tortilla is reminiscent of roti, the first time I have tasted this in two decades.
A whole wheat and corn tortilla with an Indian roti in one.
Indian and Mexican ..Index cuisine.
The roti flavour with the lime in the avocado topping are made for each other. Avocado, lime, lemon and a handful of fresh cilantro.
The trick for pressing or rolling the dough, place it in a plastic bag. No flour messes to clean, so easy. Do not use with dough that is too wet.
The ROTILLA
