Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Flatbreads. Pan Cakes. Dinner Cakes. Crepes. They go by many names. Yesterday lunch. Leftover millet/black bean/beef/tomato stew. Not quite enough stew to go round. Third day eating it. The old stand-by, pan cakes, enter the scene. Not just for breakfast.
Soaked Spelt-Kamut Tortillas Makes 24 large or 32 small tortillas 4 cups whole spelt flour (preferably freshly ground) 3 cups whole kamut flour (preferably freshly ground) 2 cups cold filtered water 7 tablespoons apple cider vinegar or Kombucha 1 1/2 teaspoons non-aluminum baking powder 1 1/2 teaspoons sea salt 1/2 cup extra virgin olive oil [...]
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