By Chris Schmidt of the Tucsonavores
(http://tucsonivores.wordpress.com)

1 1/2 cups whole wheat flour
1/4 cup mesquite flour
1/4 cup carob flour
1/4 cup popped amaranth
8 dried and crushed chiltepines
1 teaspoon salt
3 tablespoons plus 1 teaspoon olive oil
1 cup water

I first mix the dry ingredients (wheat flour, mesquite flour, carob flour, amaranth, salt, and chiltepines) in a bowl, then add the olive oil and mix well with a fork. I gradually mix in the water, then knead the dough for about three minutes. I let the dough sit for an hour, covered, in the bowl. I next divide the dough into eight separate balls, and let these sit for another half hour, covered, in the bowl. I then heat a metal comal over our gas stove on medium heat, and roll a dough ball out onto a floured cutting board until the dough is about an eighth of an inch thick. Finally, I place the tortilla on the hot comal, let it cook for about 20 seconds, flip it and cook it for 20 more seconds, flip it again and cook it on the original side for 15 more seconds, and then flip it one more time and cook it for 15 more seconds. I repeat this for the other seven balls. It’s a bit tedious to have to flip it so many times, but it’s the only way I’ve found to prevent the mesquite/carob flour from burning. I’d like to find a more efficient (energy- and time-wise) technique, but for now this is what I do.

A couple of variations on the recipe are to omit the amaranth (leaving the rest of the recipe the same; the amaranth improves the nutritional value and taste of the tortillas, and gives the dough a smoother texture, but it seems to make the tortillas more friable if they’re not eaten right away), and to use milk instead of water (which gives them a slightly richer flavor).

Enjoy! If you come up with any improvements to the recipe I’d love to hear them.