I'm Bram and this is my food. I'm all about being creative in the kitchen and inspiring other people to get into cooking. If you're looking for delicious ethnic food, comfort food, healthy meals, sweet desserts, seasonal snacks and restaurant recommendations then you've come to the right place. You can follow me on Instagram and Twitter (@FoodByBram) to see more of my dishes. I am also one of the top 50 home cooks who competed in the first season of MasterChef Canada.
Tuesday, 10 December 2013
Spelt Tortilla Experiment
Not long ago I posted a recipe for tortillas and made some really delicious shrimp fajitas with them. My best friend and next door neighbour really wanted to try them but wondered if they could be made with spelt flour. We decided to do a little experiment of our own. Instead of shrimp we picked out a gorgeous fillet of Chilean sea bass. I removed the skin and sliced the fillet into 1 cm goujons and seasoned them with salt, pepper, chili powder and cumin. I let the fish marinate while we made the tortillas and prepped the fixings. We sautéed bell pepper, red onion, garlic and jalepeño before adding the marinated sea bass pieces. It's just a matter of gently stirring that for 2 or 3 minutes or until the fish is just cooked. Oh man, it was delicious on its own! For the fresh fixings we chopped cherry tomatoes, scallions and fresh mango. We intended to add fresh cilantro as well but the stuff we had on hand had unfortunately expired so we had to go without.
Regardless of the lack of cilantro, they were really great and I'm happy to say that this recipe totally worked with spelt flour instead of all-purpose. Did I enjoy the all-purpose flour ones more? Yes. But if you are one of those people who prefers spelt you can still make this recipe. I found that I needed more flour than what the original recipe called for. Maybe 1/3/-1/2 cup. With any dough the humidity and climate of where you live will also affect the wet to dry ratio. I would suggest using 2 cups of spelt flour and spare some extra if you need it. It's fairly simple; if your dough is too sticky, add more flour. If it's too dry add a little more water.
These turned out to be tasty but spelt flour is easier to overknead than all-purpose. So keep that in mind. We had a little hassle with this dough but in the end, it worked. I found that these ones were easier to rip so we had to roll some of them more than once which is not ideal. If you are a spelt kind of person, this might be something you might want to try. Let me know if you come up with a better way to tweak the recipe to better suit spelt flour.
I have another blog post already in the works so stay tuned...
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