Tortilla chips with sesame seeds

They came out great; a big thumbs up. Here’s a batch just before going into the oven:
ready to go
Here they are after baking:
tortilla chips with sesame seeds
Surprisingly, the initial flavor is of asparagus, but then the flavor of toasted sesame seeds asserts itself.

It’s hard to see the brown sesame seeds but they’re there. I could have added a bit more water; after the dough had rested for several hours it was slightly dryer. I think the sesame seeds absorbed some of the moisture from the dough. The black ones give up some of their coloring and there are smears of darkness from them in the dough.

That was fun; now I’m thinking about other seeds and grains I could use. I just bought some millet seeds and some flax seeds. The flax seeds can be, or perhaps need to be, soaked and then they develop a gelatinous goo around them. The health food store also sells amaranth seeds.

My only regret is that it’s time consuming to make these tortilla chips “in the round.” Maybe I could use a bigger ball of dough on the tortilla press and then cut it into four pieces with a pizza cutter. That would be a more classic shape for tortilla chips.

Here are the ingredients; follow the procedure from the previous entry.

0.5 teaspoon of salt.
1 cup masa harina
0.25 cup sesame seeds, untoasted
1 tablespoon oil
0.5 cup water
2 or 3 tablespoons water as needed

I also baked them for 30 minutes each side, for a total of 60 minutes baking.

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