Real African Dishes: [MC-AllEthnic-Recipes] Corn Tortilla - Non-Yeasted and Gluten-Free Corn Dough ;29g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Corn Tortilla - Non-Yeasted and Gluten-Free Corn Dough

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) No Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups lukewarm water -- 14 ounces
1 teaspoon kosher salt -- to 1 1/2 teaspoons, can decrease to taste
2 tablespoons oil -- 1 ounce
2 cups masa harina -- (corn flour), 8 ounces
To roll: -- extra flour for rolling dough

Mixing and storing the dough: Mix the flour, salt, oil, and water in a 2-quart bowl, or lidded (not airtight) food container, without kneading, using a spoon, a food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

The dough can be used immediately after mixing, though it may be easier to handle after sitting for 30 minutes or more. Refrigerate it in a lidded container and use over the next 5 days.

Preheat a cast-iron griddle over medium-high heat, until a drop of water skitters across the surface and evaporates quickly.

Roll out the dough by breaking off a 2-ounce (golf-ball-size) piece of dough; it will not have the any stretchiness like wheat dough. Roll out the dough directly on a pizza peel covered generously with corn flour. Sprinkle the surface of the dough with more corn flour and cover the dough with plastic wrap. Roll to a 1/8-inch-thick round. As you are rolling out the dough, use a dough scraper to make sure that the dough isn't sticking to the peel; add more flour if needed. Gently pull off the plastic.

Carefully slide the dough onto the hot griddle. Allow it to cook for about 30 seconds, and then turn with a spatula to cook the other side for another 30 seconds. Once the dough is set, turn on another burner to medium-high heat and lay the dough directly over the flame using a pair of metal tongs. Turn the dough with the tongs until it has charred slightly, and then remove it from the heat. Repeat with the remaining dough.

Makes 6 six-inch tortillas

AuthorNote: This dough is made with pure masa flour, so it is gluten-free and has a lovely corn flavor. We roll it out thin, cook it in a skillet, and then toast the flatbreads over an open flame on the stove.

No-Fail Gluten-Free Roll-Out: if you are having trouble rolling out the dough using rice flour, here's a no-fail trick. You can roll it out between a sheet of parchment paper (or a nonstick silicone mat) and plastic wrap. Just sprinkle the parchment with rice flour, place the dough on it, sprinkle the dough with more flour, and place a piece of plastic wrap over the top. Roll with your pin to the desired thickness. Check once in a while to make sure the dough is not sticking to the plastic wrap. If it is, just gently lift it up and sprinkle the dough with more flour. Once the dough is the right thickness, cover with your toppings and the pizza into the oven right on the parchment paper or nonstick silicone mat. [Same method works with tortillas.]

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"6 six-inch tortillas"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 179 Calories; 6g Fat (29.2% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 317mg Sodium. Exchanges: 2 Grain(Starch); 1 Fat.

Nutr. Assoc. : 5472 0 0 0 0