Anyone ever make LC tortilla or roti?

[Heidi3]

Has anyone ever made a low carb ..good tasting tortilla....any flours but wheat?

I am going to give it a try ..I have a few recipes like once for Roti's made with lentils and whole grain flour and other kids of seeds and grains...

I just figured since the weather is cooling off I would like to come up with a very tasty

the hemp seed tortilla thread got me thinking ..and laughing ...and more laughing...but really thinking that I want to make some roti for my winter curries and I want it to be good tasting and a nice flexible flat bread for dipping... not all crumbly ...

anyone up for this or having any good recipes?

this is good for grain/legume rung folks to explore using breads in the diet and trying new beans and grains....


come on lets give it a try you guys???

[not2late]

Re: Anyone ever make LC tortilla or roti?

Ever since 2Big's mock pecan pie thread, I've been experimenting with that recipe. Last night when I was mixing up a batch of black bean brownies, I began thinking that you could probably thin the batter alittle and make crepes with it. Crepes won't be a far stretch from tortillas.

I think it would work, afterall, pappadums (sp) are made from legume flour. And I'll probably experiment with that sometime soon because wheat makes me wheeze.

[Heidi3]

Re: Anyone ever make LC tortilla or roti?

you know I used to eat roti's in the Caribbean that were mostly lentil or dahl flour and I can not find one I found a couple using whole wheat and lentil

[Heidi3]

Re: Anyone ever make LC tortilla or roti?

I have never made pappadums from scratch that would be fun actually!

[not2late]

Re: Anyone ever make LC tortilla or roti?

I never had either. But I'm thinking you take 2Big's pie recipe, add enough liquid until it's like a regular crepe batter (maybe alittle thinner) and cook them like crepes. Make them savoury and they'll be like savory crepes or tortillas. Make them sweet and they'll be like sweet crepes.

[ValidRouge]

Re: Anyone ever make LC tortilla or roti?

Heidi,

I have no clue what the exact recipe would be....but I had these Millet & Flax Spinach Lavash (now I know you are anti-flax, but there REALLY REALLY wasn't that much in these and they definitely gave me NO digestive troubles) plus the flavor was sooooooo intense, I just know you'd love them!!!!

http://www.samisbakery.com/pd_specs2.asp?p_id=16

This bakery is here in Tampa. They are drier than what you'd expect for a traditional tortilla, but definitely not crumbly...excellent for dipping. If you moistened and warmed them, you could wrap stuff in them.

I had added them into my diet, but then quit smoking and my weight soared. I cut them out of my diet...but I plan on adding them back again once I really start losing again.

[scott123]

Re: Anyone ever make LC tortilla or roti?

I'm no where near the legume rung, so I'd probably go with a fewer carb approach. Something like this:

Dry ingredients (by weight)
..40% WPI 5000
..30% Resistant wheat starch
..30% wheat germ (powdered in a coffee grinder)
Lard
Salt
Enough water to make a stiff dough

But that's just me

If lentils work for you, then I'd probably give something like

60% channa dal (processed to a flour)
40% vital wheat gluten (for flexibility)
Fat
Salt
Water to make a stiff dough

The beans have some fat, so you wouldn't want to add a great deal more, but some butter, lard or even coconut oil might be nice.

If the taste of black soybeans doesn't offend you, you can mash some of those and add them to the dough. I'd keep with 40% gluten, though. At least 40% for a thin chewy sturdy Sonoran style tortilla. If you're looking for something breadier, go with 30% gluten and add some baking powder.

The non gluten component of the dry mix is actually quite flexible. If you can afford the carbs, oat flour might be nice. How about pumpkin? A pumpkin/lentil roti might be good.

You could do a pappadum inspired tortilla and use a combination of lentils and lots of black pepper.

I suggested Channa dal because it's supposed to be very low glycemic, but if you're open to other legumes, the sky's the limit. Red lentils would kick butt. Urad dal is a component of dosa- might be a good variation. Speaking of dosa, you could make dough and let it sour a bit (or use a sourdough starter) for a sourdough tortilla.

I really don't like the taste of flax either, but there is one flax product that I've bought on occasion that tastes fantastic- Trader Joes soy and flax tortilla chips. These chips utilize whole flax seeds- that might be something to consider.

[not2late]

Re: Anyone ever make LC tortilla or roti?

Don't mention the "F" word to Heidi! lol

[Heidi3]

Re: Anyone ever make LC tortilla or roti?

I'm no where near the legume rung, so I'd probably go with a fewer carb approach. Something like this:

Dry ingredients (by weight)
..40% WPI 5000
..30% Resistant wheat starch
..30% wheat germ (powdered in a coffee grinder)
Lard
Salt
Enough water to make a stiff dough

But that's just me

If lentils work for you, then I'd probably give something like

60% channa dal (processed to a flour)
40% vital wheat gluten (for flexibility)
Fat
Salt
Water to make a stiff dough

The beans have some fat, so you wouldn't want to add a great deal more, but some butter, lard or even coconut oil might be nice.

If the taste of black soybeans doesn't offend you, you can mash some of those and add them to the dough. I'd keep with 40% gluten, though. At least 40% for a thin chewy sturdy Sonoran style tortilla. If you're looking for something breadier, go with 30% gluten and add some baking powder.

The non gluten component of the dry mix is actually quite flexible. If you can afford the carbs, oat flour might be nice. How about pumpkin? A pumpkin/lentil roti might be good.

You could do a pappadum inspired tortilla and use a combination of lentils and lots of black pepper.

I suggested Channa dal because it's supposed to be very low glycemic, but if you're open to other legumes, the sky's the limit. Red lentils would kick butt. Urad dal is a component of dosa- might be a good variation. Speaking of dosa, you could make dough and let it sour a bit (or use a sourdough starter) for a sourdough tortilla.

I really don't like the taste of flax either, but there is one flax product that I've bought on occasion that tastes fantastic- Trader Joes soy and flax tortilla chips. These chips utilize whole flax seeds- that might be something to consider.

OMG that second recipe ...Scott again I am completely in love with you ..I think that is exactly what I wanted!!!!!

Joy for sure I will try that a little flax and your good word and I am there with you!!!!

thanks you guys good ideas ...anyone up for making them and sharing pics and recipes????

[Heidi3]

Re: Anyone ever make LC tortilla or roti?

Don't mention the "F" word to Heidi! lol

ROLF I was being polite because it was JOY but omg I saw flax and cacked I would have used something else and lied maybe ...LOLOLOL

[ValidRouge]

Re: Anyone ever make LC tortilla or roti?

LOL I swear...there isn't that much flax in the stupid things!! You could probably do without it altogether. There is definitely more millet in them than flax.

[Heidi3]

Re: Anyone ever make LC tortilla or roti?

you know I could eat flax in the beginning when I was on induction ..for like a week ..I made books bread...then one day it hit me this was making me cack and my tummy growled all the freaking time!!!...I hated the taste of it and I had to stop!!!! it is medicinal tasting and I don't know ..I have had it fresh as fresh can be and there is this flavor that I just can not get out of my mouth..anyway.....I digress

[scott123]

Re: Anyone ever make LC tortilla or roti?

Heidi, how fresh? Fresh seeds or fresh flaxmeal?

[Heidi3]

Re: Anyone ever make LC tortilla or roti?

Heidi, how fresh? Fresh seeds or fresh flaxmeal?

seeds ..fresh whole seeds stored in a walk in fridg in a store where they moved quickly ..I have also tried the vacume sealed bags of them ....

blech

[scott123]

Re: Anyone ever make LC tortilla or roti?

Alright then, ixnay on the laxfay