Soft Cornmeal Wraps

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Soft Cornmeal Wraps

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Published prior to 2008

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.

2 cups (8 1/2 ounces) unbleached all-purpose flour
1 cup (4 1/2 ounces) yellow cornmeal
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
2 tablespoons (3/4 ounce) vegetable shortening or lard
1 cup (8 ounces) water

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

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 5, Summer 2000 issue.

Reviews

1
  • star rating 08/20/2009
  • gretchen from gjboy2@comcast.net
  • These were a stark contrast to the soft wraps made with potato flour which were delicious. The cornmeal wraps were tough and dry. I added extra liquid but that didn't really help. I used organic cornmeal bought in bulk and the only thing I can think of is that the grind was not fine enough? I'd appreciate any suggestions as I would like to make them again.
    Please call our baker's hot line so we can help you with this problem. Joan@bakershotline
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