Backstory:
https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes
Homemade oat-tortillas formed in to tacos, then air-fried a bit to firm and crisp-up ‘em up. Absolutely delicious, but also proved to be one of Hercules’ fabled labors in order to get 'em right.
FILLINGS:
- smoky kidney-bean stew, slow-simmered
- fresh sriracha
- sliced green cabbage as the base
TASTE:
Absolutely crispy, crunchy loverly, but this is just WAY too much work, mon’!
KEY CONCLUSIONS:
- Absolutely, positively, DO NOT delude yourself that a general-mesh sifter is enough to sift your oat-flour. No-- you’ll absolutely need a fine-flour sifter in order to even begin a proper trial of this approach.
- More to say in future, probably upsetting the wide-world of bread & pasta lovers, but…
If you hadn’t posted the second picture… I would’ve bet money what you were calling a “tortilla” as not a solid and structurally closer to refried beans.
Fuck dude, I wish…
Okay, let me tell you a little story:
Back in the day, I used to make pizza from scratch. Even with many, many tries, it really was a SUPER challenge to get it right. So many steps to learning, you know? Later, one time there was this new-ish GF of mine who absolutely was jonesing fresh pizza, but… we were living in a sort of ‘commune’ at the time. But she wanted pizza, dangit!
So I… friggen’ moved heaven & the holy netherworld to make something decent for her, and she tasted it and said: “this is GREAT!”
Foof, I’m a middle-aged man, now… I just don’t have that prove-it energy, anymore, daggit…