Do not confuse the wrap and the tortilla, which is traditionally a corn pancake and therefore less flexible and elastic. The thicker the pancake, the firmer it will be to hold the ingredients, it's up to everyone to prepare them as they like. If you want to present your wraps like small sausages cut in half, then you have to use the entire surface of the pan to get a large pancake.
For water, as far as possible, as for making "homemade" bread, use spring water; mineral water, precisely too rich in minerals, prevents the proper development of the dough. Otherwise, opt for filtered water. In this recipe, it is best to mix the 375 ml of water with the milk first and then, depending on the texture of the dough, gradually add the rest of the water.
Tapioca starch absorbs a lot of liquid. If you are making the dough ahead of time, chances are you will need to add a little more water. Another tip: to see if the pancake pan is hot, throw a drop of water on it. If the water sizzles on the surface, the pan is ready.
Tapioca starch is produced from the cassava root. It is made either in a talcum texture like cornstarch, or in a texture of tiny little seeds (also called "Japanese pearls") under the same name of starch. Unfortunately, this is often confusing, especially with brands sold in supermarkets.
The talcum texture is used in this recipe. People with celiac disease should choose a starch certified by Afdiag. Others can easily find it in Asian stores, where it is sometimes also called "cassava starch". The certified gluten-free tapioca starch can be found in organic stores or on the internet. It is also widely used in the manufacture of gluten-free bread.
For about 15 wraps.
– 110 g of millet flour
– 80 g of rice flour
– 100 g of tapioca starch
– 2 teaspoons of xanthan or guar gum or gum mix
– 1 spoon of baking powder
– 1 teaspoon of fine salt
– 2 eggs
– 3 tablespoons of olive oil
– 1 tablespoon of agave syrup
– ½ teaspoon of lemon (or apple cider vinegar)
– 125 ml of milk at room temperature
– 375 to 400 ml of lukewarm water
Preparation time: 15 minutes
Cooking time: about 1 minute per wrap
1 – In a very large bowl, combine the dry ingredients: flour, starch, gum, baking powder and salt.
2 – In a medium bowl, beat the eggs with a fork, add the oil, agave syrup and lemon juice.
3 – Pour the wet ingredients into the dry ingredients then, while stirring with a whisk, add the milk and lukewarm water. Beat vigorously with a whisk. At first the dough will appear thick. Continue to stir with a whisk for at least a good 5 minutes. Wrap dough is a thick, elastic crepe dough.
4 – Heat a pancake pan. Add about a double tablespoon of dough and spread with a spatula to form a thick pancake to form a tortilla of about 16/17 cm in diameter. Cook until the dough is firm, then flip to cook the other side, between 30 seconds to 1 minute per side.
5 – Let the pancake cool on a flat surface. Repeat to cook more wraps. Decorate your wraps according to your tastes: guacamole, chicken, smoked salmon, shrimp, salad, fine omelet, raw vegetables, tomato, grilled peppers, tomatoes …
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