1.5C masa harina
¼ tsp salt
3 Tbsp cricket powder
2 Tbsp ground flax meal
1C hot water
Combine dry, mix in water and knead for 1-2 minutes, form into a ball and wrap in plastic wrap. Let sit on counter 30 min. Form into tortillas (press out by hand or use a tortilla press), cook in a hot dry pan (steel or cast iron works well) about 1min/side until black spots form
Notes:
Day 1 - flavor is good, texture has a little grit, ends up being a bit stiff and cracks when taco’d - maybe needs more fat in it or less filler (flax/cricket)?
Day 2 - (dough set overnight in fridge, wrapped in plastic) better springiness, not cracking when taco’d - recommend longer set time to allow dough to hydrate before cooking
¼ tsp salt
3 Tbsp cricket powder
2 Tbsp ground flax meal
1C hot water
Combine dry, mix in water and knead for 1-2 minutes, form into a ball and wrap in plastic wrap. Let sit on counter 30 min. Form into tortillas (press out by hand or use a tortilla press), cook in a hot dry pan (steel or cast iron works well) about 1min/side until black spots form
Notes:
Day 1 - flavor is good, texture has a little grit, ends up being a bit stiff and cracks when taco’d - maybe needs more fat in it or less filler (flax/cricket)?
Day 2 - (dough set overnight in fridge, wrapped in plastic) better springiness, not cracking when taco’d - recommend longer set time to allow dough to hydrate before cooking