The weather has been crazy around Seattle the last couple of weeks even more than you can imagine. Rain, sun, clouds, hail, wind, storms, all in one day. As soon as I saw a cloud free sky, I decided to make some tortillas out in the back yard.
This purple corn flour came from Culinary Collective. According to CC website, Purple corn has a higher antioxidant capacity than blueberries!
I made tortillas by mixing it with some tapioca flour. The color came out so beautiful because even though the flour itself isn't that purple, once I mixed it with hot water the dough turned bright purple. They might look thick and hard, but the breads turned out soft and chewy.
I served the tortillas more like pita bread with some grilled chicken and yogurt sauce.
Purple Corn Tortilla Wrap
1 1/2 cup of purple corn flour
1 cup of tapioca flour
1 Tbl of sea salt
1 cup of hot water
Put purple corn flour in medium size bowl. Add boiled water, stir well and let it sit for 10 minutes. Add tapioca flour and salt. Mix it well and flour the board with plenty of flour. Knead the dough for 5 minutes or so and divide into about 10 balls. Roll out each ball as thin as 3-5 mm and bake them both sides with high heat for about 3 min each side.
1 cup of Greek style yogurt (whole milk)
1/4 cup of lemon juice
salt and pepper
1 pinch of cayenne pepper
1 Tbl olive oil
Hand full of cilantro