Whole wheat ibrtilla, Whole wheat tortilla, Mexican fiatbrnd – Hamilton Beach MealMaker Express 80200 User Manual
Page 20
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840052500 Flatbread v05
12/22/98 20;17 AM Page 20 (1,1)
Whole Wheat Ibrtilla
C00UN6TIP:
To make Mixed Rour
Tortillas, r^lace % of
the whole wheat flour
with rye flour and
proceed as directed.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient
Per Serving
Cak>ries
226
Total Fat
5g
Saturated Fat
Ig
Cholesterol
Omq
Sodium
431ГГКЗ
Carbohydrates
39g
Dietary Fiber
3g
Protein
6g
PREP:
25 min.
COOK:
10 min.
A whole-wheat version of the basic tortilla wrap.
1
V
2
cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
Vi
teaspoon baking powder
1 cup warm water
2-3 tablespoons oil
1 -2 tablespoons flour for kneading
I ii Combine flours, salt, and baking powder
I * Combine water and oil; stir into the flour
mixture until the dough forms a ball.
is Turn out onto a lightly-floured board and knead
for 1 minute. The dough should be soft but not
sticky.
i With floured hands, form the dough into 6 equal
size balls. Cover with plastic wrap and allow to
stand for 20 minutes.
While the dough is resting, switch the Press on
and preheat the Griddle to high.
Press the dough quickly 3 or 4 times until it is
flattened into 8-inch rounds.
Cook 30 to 40 seconds per side until lightly
browned and the second side puffs.
Repeat the process until all the tortillas are
cooked. Place the prepared tortillas into a
200°F oven or wrap in foil to keep warm.
Makes: 6
20
Mexican Fiatbrnd