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    Home » Pickles, Preserves, Etc » Fermentation

    Cactus Seed Flatbread

    Published: Mar 26, 2019 Modified: Feb 28, 2021 by Alan Bergo This post may contain affiliate links 1 Comment

    Jump to Recipe Print Recipe

     

    Barrel cactus seed flatbreadHere's a simple recipe for a flatbread made to compliment my desert stew that's based around using barrel cactus fruit. Cactus seeds of a number of different cactus are edible, although, I can only speak to eating the seeds of saguaro and barrel cactus, so for this recipe, I'm specifically referring to barrel cactus, and, specifically, these should be from Ferocactus wislizenii, harvested in Arizona.

    Edible barrel cactus fruit from arizona
    The fruit are hollow when the seeds are removed. There is a good amuont of them, so save them and play around.
    Edible barrel cactus seeds
    Close up. Don't worry about winnowing the seeds, everything will grind up to powder.

    The seeds are inside the cactus fruit, and are removed before dehydrating as I outline here. The seeds can be used fresh as a sprinkle, or dried. Dried, I found my seeds to be rich and aromatic, almost like roasting roots for coffee or something similar, they have a very nice, roasty-toasty flavor.

    Edible barrel cactus seeds

    Barrel cactus seeds

    The flatbreads are meant to be dipped into goat stew, but since they're made with some all purpose flour too, they'll be pliable enough to make tacos, scoop up some curry or a nice braise, spread with mashed tepary beans, or used wherever you'd want a nice piece of flatbread.

    Fermented cactus seed flatbread
    Cook the flatbreads on a flat surface with no oil.
    Fermented cactus seed flatbread
    After a few minutes on a super hot pan or comal, the flatbreads with bubble and char, like a tortilla.

    Now that I think of it, you could even use them to make a desert themed pizza, not something with tomato, but I'd say more along the lines of a desert theme, maybe spread with soft, whipped goat cheese when they come off the griddle, and dressed with a salad of fresh miners lettuce.

    Cactus seed tacos with dried barrel cactus fruit and blood sauage

    The flatbreads made fantastic tacos.

    Note that I make these with sourdough starter, as much for the flavor, as for the improved shelf life. If you don't feel like using starter, feel free to add a tiny pinch of yeast and allow the dough to sit overnight.

    Barrel cactus seed flatbread
    Print Recipe
    5 from 1 vote

    Cactus Seed Flatbread 

    Ingredients

    • 30 grams 1:1 sourdough starter or substitute an additional 15 grams each of flour and water
    • 70 grams all purpose flour or another flour like whole wheat
    • 60 grams water
    • 35 grams very fine cornmeal such as flint corn
    • 15 grams 2 heaping Tablespoons driedtoasted cactus seeds
    • ½ teaspoon finely ground salt
    • 15 grams virgin sunflower oil or another oil, like olive

    Instructions

    • Combine all the ingredients except salt and mix to combine. Leave the mixture out for a few hours, covered, then mix in the salt. From here you could leave the mix out overnight for a stronger flavor, or refrigerate until needed.
    • To cook, make balls of dough about the size of a large golf ball, then roll out on a floured surface or a tortilla press. Cook the flatbreads on high heat in an ungreased cast iron skillet, comal or flat top on one side, until slightly charred, and puffed.
    • The flatbreads can be made ahead and frozen after cooling, but the aroma of the cactus seed will be the strongest when freshly made, and hot off the griddle.
    « Desert Stew
    Venison Rib Chops with a Black Trumpet Crust »

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    Chef Alan Bergo

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