King Arthur Thin Cornmeal Tortilla

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King Arthur Thin Cornmeal Tortilla

 

Recipe By :The King Arthur Flour Company

Serving Size : 0 Preparation Time :0:00

Categories : FlatBread Skillet

Tortilla Wraps

 

 

Amount Measure Ingredient -- Preparation Method

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

1 1/3 cups unbleached all-purpose flour -- (5 1/2 ounces)

2/3 cup yellow cornmeal -- (2 3/4 ounces)

4 tablespoons corn oil or vegetable oil -- (1 3/4 ounces)

1/2 cup + 1 tablespoon (4 1/2 ounces) water

1/2 teaspoon salt

 

 

 

Manual Method: In a medium-sized bowl, mix together the flour, cornmeal and oil.

Gradually mix in the water and salt. 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 1 3/8 ounces each.

 

 

Round the pieces into balls, flatten them 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 tortillas 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

tortillas in the ungreased pan for about 45 seconds on each side. (Or, if you

have a tortilla baker -- use it!) Stack tortillas on top of one another as you

remove them from the pan, to keep them soft and pliable. Serve warm or at room

temperature. Store, tightly

wrapped, in a plastic bag at room temperature. For storing tortillas longer than

a couple of days, freeze them. Yield: 10 tortillas.

 

 

Nutrition information per serving (1 tortilla, 36g): 130 cal, 6g fat

 

 

Source:

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

Copyright:

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

Yield:

" 10 tortillas "

 

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Per Serving (excluding unknown items): 337 Calories; 2g Fat (4.1% calories

from fat); 8g Protein; 71g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 1069mg Sodium. Exchanges: 4 1/2 Grain(Starch).

 

NOTES : The following is more of a classic tortilla in texture, wafer-thin and

pliable. However, it falls off the classic track by including both flour

and cornmeal, something a " real " tortilla would never do. We just happen to

love the faint sweetness of cornmeal paired with flour's soft texture -- so

there!

 

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

 

 

 

 

 

 

 

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