I love tortilla wrap so much, but I get a bit rebellious at times and want to have a difference in my wraps. I never bother to complain. I just put the ingredients together just the way I prefer and what do you know? I have the tortilla just the way I want it now. All I did was to throw in a few additions to change the dough from being just flour.
After I was finished I found that my tortilla wrap was yellow and looking so attractive with specs of red from the cayenne pepper, specs of white from the coconut and some green from the herbs lighting up the wrap. How delightful! I added much more nutrients to the package along with a pop of colors. So now I am getting more out of a wrap than just what the flour has to offer. Yummy!!!
I did this because, while I like the regular tortilla wraps, sometimes there comes the feeling for something different in the style of food that I like. Hence this Tortilla wrap with a difference.
These wraps have a crunchy, semi-spicy little tingle on the tastebuds. They give a little more pop and excitement to the tastebuds before the filling is reached. Therefore it is not just a wrap that you forget while you eat and go through to just get to that filling on your tongue. You actually enjoy every bite from the get-go. Just as it enters, the excitement begins! How about that for a wrap?
The more the dough is kneaded, the more stretchy it will become. So unlike most other doughs, you do not have to be skillful to handle this one. You want it to be flexible enough to make a wrap and not break too easily. So knead away for a little if you so desire. It won’t spoil!
The kneading process will develop a protein in the flour called gluten, it is what gives the stretchy texture to the dough.
4 cups flour
3 Teaspoon Baking Powder
1 1/2 cups Grated Coconut
1 cup of water
2 Tbsp Vegetable Shortening
1 1/2 Teaspoons salt
4 Teaspoons curry powder
2 Teaspoons Oregano flakes
2 teaspoons Basil leaf flakes
1 Teaspoon powdered Cayenne Pepper
- In a large bowl, place the flour and vegetable shortening and use your finger to crush the butter into the flour until the shortening become refined and the mixture resembles cornmeal.
- 2. Add the rest if dry ingredients and mix to incorporate properly. Add the grated coconut and mix.
- 3. Add the water and mix together to form a dough. Knead the dough until its smooth and ready to roll.
- 4. Cut the dough into twelve even pieces and roll out on a floured surface into thin pieces of nine inches in diameter. Thickness is about 1/8 of an inch.
- Put a ten-inch skillet to heat on medium heat for three minutes. Place each piece of dough in the skillet one by one to bake individually. Turn the dough after one minute and let it cook on the other side for one minute as well.
- After each of them is cooked, place them one by one in a shuttable container to keep the heat on them for the time and the steam will prevent them from drying out so they can be flexible enough to make rolls/ wraps.
To store, let them cool on the counter to room temperature and place them in plastic bags and place then in the fridge for up to two weeks. Freeze them and they could last for lots of months… up to six months or more.
When you are ready to use them, remove them from the package and reheat on the stove on medium heat in a skillet for a minute or so to make them more flexible to make a wrap.
And that’s a wrap on tortilla wraps. Do enjoy!