Hamilton Beach MealMaker Express 80200 - Manual (Page 20)

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