Post by Granny Smith on Sept 26, 2011 13:05:34 GMT -5
This recipe comes from King Arthur flour~
www.kingarthurflour.com/recipes/plain-wraps-recipe
Plain Wraps
More like a soft pita (in heft) than a tortilla, these comforting rounds of plain, soft, white bread are ideal for cradling all manner of flavorsome fillings. For spinach or tomato wraps, add 3 tablespoons spinach powder or tomato powder, respectively, to the ingredients below.
3 cups (12 3/4 ounces) unbleached all-purpose flour
2 tablespoons (3/4 ounce) vegetable shortening or lard
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon yeast, instant or active dry
2 tablespoons (5/8 ounce) Baker's Special Dry Milk or nonfat dry milk
1 cup (8 ounces) water
Manual Method: In a large bowl combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it becomes smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rest for 30 minutes.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rest for 30 minutes.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the dough to rest in the machine for 30 minutes after the final kneading cycle ends.
Transfer the dough to a lightly oiled work surface, and divide it into 10 pieces, each weighing approximately 2 ounces. Form each piece of dough into a ball. Let the balls rest, covered, for 10 to 15 minutes; this resting period will make them much easier to roll out.
Roll each ball of dough into an 8- to 9-inch diameter circle (the thinner the better). Before frying the first wrap, lightly grease your pan or griddle, or spray it with non-stick pan spray. (If your griddle or pan is well-seasoned, you won't have to use any additional grease after this first little bit.) Fry each wrap for 1 to 2 minutes, until bubbles form, turn over, and continue to fry until the wrap feels firm. It'll brown only in spots. Stack the wraps one atop the other and cover them with a cloth to keep them warm, if you're going to be serving them immediately. Otherwise cool them on a rack before wrapping them well and storing at room temperature, or freezing. Yield: ten 8-inch wraps.
Nutrition information per serving (1 wrap, 54g): 148 cal, 2g fat, 4g protein, 26g complex carbohydrates, 1g dietary fiber, 270mg sodium, 72mg potassium, 8RE vitamin A, 2mg iron, 46mg calcium, 57mg phosphorus.
King Arthur also has other wraps recipes here~
search.kingarthurflour.com/recipes/search.jsp?Ntt=wraps&rt=r&N=0&
www.kingarthurflour.com/recipes/plain-wraps-recipe
Plain Wraps
More like a soft pita (in heft) than a tortilla, these comforting rounds of plain, soft, white bread are ideal for cradling all manner of flavorsome fillings. For spinach or tomato wraps, add 3 tablespoons spinach powder or tomato powder, respectively, to the ingredients below.
3 cups (12 3/4 ounces) unbleached all-purpose flour
2 tablespoons (3/4 ounce) vegetable shortening or lard
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon yeast, instant or active dry
2 tablespoons (5/8 ounce) Baker's Special Dry Milk or nonfat dry milk
1 cup (8 ounces) water
Manual Method: In a large bowl combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it becomes smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rest for 30 minutes.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rest for 30 minutes.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the dough to rest in the machine for 30 minutes after the final kneading cycle ends.
Transfer the dough to a lightly oiled work surface, and divide it into 10 pieces, each weighing approximately 2 ounces. Form each piece of dough into a ball. Let the balls rest, covered, for 10 to 15 minutes; this resting period will make them much easier to roll out.
Roll each ball of dough into an 8- to 9-inch diameter circle (the thinner the better). Before frying the first wrap, lightly grease your pan or griddle, or spray it with non-stick pan spray. (If your griddle or pan is well-seasoned, you won't have to use any additional grease after this first little bit.) Fry each wrap for 1 to 2 minutes, until bubbles form, turn over, and continue to fry until the wrap feels firm. It'll brown only in spots. Stack the wraps one atop the other and cover them with a cloth to keep them warm, if you're going to be serving them immediately. Otherwise cool them on a rack before wrapping them well and storing at room temperature, or freezing. Yield: ten 8-inch wraps.
Nutrition information per serving (1 wrap, 54g): 148 cal, 2g fat, 4g protein, 26g complex carbohydrates, 1g dietary fiber, 270mg sodium, 72mg potassium, 8RE vitamin A, 2mg iron, 46mg calcium, 57mg phosphorus.
King Arthur also has other wraps recipes here~
search.kingarthurflour.com/recipes/search.jsp?Ntt=wraps&rt=r&N=0&