David Shelley

The way I make them is a bit different because I use whole grains and beans (vs. the white rice and hulled mung beans which are more how they are made often by modern people and often from a processed food mix).

They are also often served with spiced potatoes along with the chutney.

I like them as quesadillas (or quesadosas?) They definitely do well with some kind of sauce.

I like a cast iron skillet (one that does not have the sides like a frying pan - makes it easier to flip them without them breaking. a good thin metal spatula for flipping helps too.

To make them softer you can put them between two plates in a pile as you make them or otherwise pile them/cover them and they will steam and soften.

The batter stays fresh a couple/few days in the fridge which can be handy for making a quick snack or if a guest comes by.

It depends on how a person defines tortilla and flatbread. People could argue either way. Functionally it is about the same and would be a thinner thing than naan or other 'flat bread'. It fits between bread genres.

A lot of people are concerned about the GMO's used in a lot of corn these days (ie. corn tortillas). There is a style of tortilla which is lightly fermented (which is supposed to further make grains digestible).

The recipe is in the Nourishing Traditions cookbook.

Simply put the recipe is

1 cup grains (brown rice, quinoa, or other, probably NOT wheat just for texture)
1/2 cup lentils or other small beans (regular beans may work too)

soak grains/lentils (or beans) overnight or 8-12 hours in water with a tbsp of lemon juice in each bottle (soak separately) or you can use 'whey' (the liquid when you strain yogurt through a coffee filter that sits on an individual cup or some cheese cloth).

put in the blender and blend (helps to have a power blender if doing often as it may wear on the motor otherwise).

add 1 tsp salt and mix in well

place contents on a glass bowl (or back in jars) with a plate on top (or light lid on jars, but probably not tightening lid ie. cover the container)

let them sit 24 hours approx - can go a bit longer if you want more fermented flavor.

heat and oil a skillet on medium heat (sometimes just a little bit low of medium at least is a good temp once skillet is hot)

good oils for the skillet are coconut, grapeseed, or ghee (if you use dairy)

the ferment helps them rise. add water if needed to make a thin batter and place on a medium heat skillet. smooth with a small ladel or spoon (you can see videos on youtube of how this can be done).

flip after 4-6 minutes and let cook reverse side.

you can serve on the side as a bread or fill like a tortilla with beans or eat as a wrap etc...

they can be a bit of an acquired taste for some, but many find them addictive quickly and feel very nourished by them.

there is something called 'idlis' which uses the same batter. they are steamed dumplings. Like most dumplings they can be bland in and of themselves.
They are delicious served with curried coconut milk or a tomato sauce.