Soft Cornmeal Wraps

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* Exported from MasterCook *

 

Soft Cornmeal Wraps

 

Recipe By :The King Arthur Flour Company

Serving Size : 0 Preparation Time :0:00

Categories : FlatBread Wraps

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups unbleached all-purpose flour -- (8 1/2 ounces)

1 cup yellow cornmeal -- (4 1/2 ounces)

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon yeast -- instant or active dry

2 tablespoons Baker's Special Dry Milk or nonfat dry

milk -- (5/8 ounce)

2 tablespoons vegetable shortening or lard -- (3/4 ounce)

1 cup water -- (8 ounces)

 

Manual/Mixer Method: In a medium-sized, mix together all of the dry bowl

ingredients, then cut in the shortening or lard. Gradually mix in the

water. Knead briefly, just until the dough is smooth.

 

Bread Machine Method: Place all of the ingredients into the pan of your

machine, program for Manual or Dough, and press Start. Cancel the

machine

and remove the dough when it's smooth, after about 5 minutes of

kneading.

 

Divide the dough into 10 pieces, weighing about 2 ounces each. Round

them

into balls, flatten slightly, and allow them to rest, covered, for

at

least 30 minutes. This resting period improves the texture of the

dough by

giving the flour time to absorb the water, and it also gives the

gluten

time to relax, making the wraps easier to roll out.

 

Preheat an ungreased cast iron griddle or heavy frying pan over

medium

heat. Working with one piece of dough at a time (keep the remaining

dough

balls covered), roll the balls out until they're about 8 inches in

diameter. Fry the wraps in the ungreased pan for about 45 seconds on

each

side. (Or, if you have a tortilla baker -- use it!) Stack wraps on

top of

one another as you fry them to keep them soft and pliable. Serve

warm or

at room temperature. Store, tightly wrapped, in a plastic bag at

room

temperature. For storing wraps longer than a couple of days, freeze

them.

Yield: ten 8-inch wraps.

Nutrition information per serving (1 wrap, 55g): 151 cal, 3g fat, 4g

protein, 27g complex carbohydrates, 2g dietary fiber, 275mg sodium, 92mg

potassium, 13RE vitamin A, 2mg iron, 47mg calcium, 75mg phosphorus.

 

Cuisine:

" Mexican "

Source:

" Reprinted from The Baking Sheet ® (Vol. XI, No. 5, Summer 2000

issue) "

Copyright:

" Copyright 2002, The King Arthur Flour Company. All rights reserved. "

Yield:

" 8 10-inch wraps "

 

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Per Serving (excluding unknown items): 510 Calories; 2g Fat (4.1% calories

from fat); 12g Protein; 109g Carbohydrate; 10g Dietary Fiber; 0mg

Cholesterol; 2631mg Sodium. Exchanges: 7 Grain(Starch); 0 Lean Meat; 0

Other Carbohydrates.

 

NOTES : Just as tortillas come in plain flour and cornmeal versions, so

do our favorite wraps. Cornmeal adds golden color and an elusive

hint of sweetness to these soft, pliable rounds.

 

This recipe reprinted from The Baking Sheet ® (Vol. XI, No. 5,

Summer 2000 issue). The Baking Sheet is a newsletter published

six times a year by The Baker's Catalogue®, P.O. Box 876,

Norwich, Vermont 05055. (The Baking Sheet and The Baker's

Catalogue are both registered trademarks of The Baker's Catalogue,

Inc.)

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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