The other day I I had my wheat grinder out. I ground some wheat. Boring. Then, I ground some black beans. Exciting. Then, just to flip my skirt, I tried making homemade tortillas with half blackbean flour and half white flour. Here is the recipe:
1 1/4 C. black bean flour
1 C white flour
+ some flour for rolling, etc.
1-1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil (pretty sure I accidentally put two Tbsp. Oops.)
+ some oil for frying tortillas
3/4 C lukewarm milk
Sift together dry ingredients.
Stir together wet ingredients.
Doughify both together.
Allow to rest for 20 minutes. It will not rise, but let it rest.
Separate into four large balls or six small balls. Let rest another 10 to 15 minutes.
Roll out with a broom-handle sized rolling pin and plenty of flour. Some people might think you need a tortilla press here. Nope. You need a large dowel or a broom handle. Tortilla presses are for corn tortilla making.
Fry tortillas over medium high heat, preferrably on cast iron or something that distributes heat evenly and slowly.
What I learned:
1. Black bean flour creates a very soft and supple dough. It also creates a soft tortilla that is not suitable for wrapping and lifting anything, such as burrito or taco filling. (This could have been due to the accidental oil overage. I still suspect the bean flour because wheat flour has that whole gluten thing going for it.) However, the bean flour creates a nice flavor and softness that is great if you don't mind eating the burrito with a fork. We also tried dipping the beantillas in a flavored olive oil, which was delicious.
2. Do not confuse black bean tortillas with flat, fried dehydrated cookies 'n cream ice cream. The resemblance is uncanny, but the two items don't taste the same at all. If you look closely you will see that there are no cookie chunks in the tortillas.