Sandwich Wraps With Tortillas Recipe by cookpad.japan
Cooking Instructions 1 Set a sieve and a bowl on top of a kitchen scale, then set the scale to zero. Sift the ○ ingredients into the bowl in the order given, weighing as you go. 2 Add in the water (prepared in a measuring cup) and the olive oil to the bowl in Step 1 with your hands, mixing it round and round, as if drawing a circle with your fingers. 3 The dough will be sticky at first, but as the flour and water combine, it will stop sticking to your fingers and will begin to come together. 4 If it still feels sticky, add a bit more flour. If the dough feels tough and is hard to handle, add a bit more water. 5 Knead the dough with your hands, stretching and folding, stretching and folding. Repeat this about 10 times. 6 When it comes together in a ball, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes -1 hour. 7 Turn the dough out onto a surface generously dusted with flour, and flatten it slightly with your hands. 8 Carefully cut it into 6 equal portions. 9 Tuck the cut edges in and roll each piece into a ball. 10 Use a rolling pin to roll out each ball a little at a time, starting from the center and going towards the outside. 11 This dough stretches easily, so keep rolling it patiently from the center to the edges. Be careful not to tear the dough. 12 Each piece should be about 25 cm in diameter. 13 Heat a frying pan without oil, and cook the dough over medium heat. 14 Cook until browned on both sides as in the photo. Roll out the next ball while the tortilla is cooking. 15 They are easier to roll up while hot. You can roll them up after they're cold, but microwave them for 20 seconds to make this easier. 16 Put the easy melting cheese on the tortilla and microwave for 20 seconds to melt the cheese. 17 Lay the Sangchu lettuce, cucumber, and sliced onions that have been soaked in water, on top of the cheese. Top with mayonnaise, if you like. 18 Spoon 2 tablespoons of Easy and Simple Mexican Chili Con Carnefrom the middle to the top edge. 19 Fold the bottom 1/3 of the tortilla toward the top and roll it up to finish. 20 You can see layers like this when it's cut. 1 Set a sieve and a bowl on top of a kitchen scale, then set the scale to zero. Sift the ○ ingredients into the bowl in the order given, weighing as you go. 1 Set a sieve and a bowl on top of a kitchen scale, then set the scale to zero. Sift the ○ ingredients into the bowl in the order given, weighing as you go. 2 Add in the water (prepared in a measuring cup) and the olive oil to the bowl in Step 1 with your hands, mixing it round and round, as if drawing a circle with your fingers. 2 Add in the water (prepared in a measuring cup) and the olive oil to the bowl in Step 1 with your hands, mixing it round and round, as if drawing a circle with your fingers. 3 The dough will be sticky at first, but as the flour and water combine, it will stop sticking to your fingers and will begin to come together. 3 The dough will be sticky at first, but as the flour and water combine, it will stop sticking to your fingers and will begin to come together. 4 If it still feels sticky, add a bit more flour. If the dough feels tough and is hard to handle, add a bit more water. 4 If it still feels sticky, add a bit more flour. If the dough feels tough and is hard to handle, add a bit more water. 5 Knead the dough with your hands, stretching and folding, stretching and folding. Repeat this about 10 times. 5 Knead the dough with your hands, stretching and folding, stretching and folding. Repeat this about 10 times. 6 When it comes together in a ball, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes -1 hour. 6 When it comes together in a ball, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes -1 hour. 7 Turn the dough out onto a surface generously dusted with flour, and flatten it slightly with your hands. 7 Turn the dough out onto a surface generously dusted with flour, and flatten it slightly with your hands. 8 Carefully cut it into 6 equal portions. 8 Carefully cut it into 6 equal portions. 9 Tuck the cut edges in and roll each piece into a ball. 9 Tuck the cut edges in and roll each piece into a ball. 10 Use a rolling pin to roll out each ball a little at a time, starting from the center and going towards the outside. 10 Use a rolling pin to roll out each ball a little at a time, starting from the center and going towards the outside. 11 This dough stretches easily, so keep rolling it patiently from the center to the edges. Be careful not to tear the dough. 11 This dough stretches easily, so keep rolling it patiently from the center to the edges. Be careful not to tear the dough. 12 Each piece should be about 25 cm in diameter. 12 Each piece should be about 25 cm in diameter. 13 Heat a frying pan without oil, and cook the dough over medium heat. 13 Heat a frying pan without oil, and cook the dough over medium heat. 14 Cook until browned on both sides as in the photo. Roll out the next ball while the tortilla is cooking. 14 Cook until browned on both sides as in the photo. Roll out the next ball while the tortilla is cooking. 15 They are easier to roll up while hot. You can roll them up after they're cold, but microwave them for 20 seconds to make this easier. 15 They are easier to roll up while hot. You can roll them up after they're cold, but microwave them for 20 seconds to make this easier. 16 Put the easy melting cheese on the tortilla and microwave for 20 seconds to melt the cheese. 16 Put the easy melting cheese on the tortilla and microwave for 20 seconds to melt the cheese. 17 Lay the Sangchu lettuce, cucumber, and sliced onions that have been soaked in water, on top of the cheese. Top with mayonnaise, if you like. 17 Lay the Sangchu lettuce, cucumber, and sliced onions that have been soaked in water, on top of the cheese. Top with mayonnaise, if you like. 18 Spoon 2 tablespoons of Easy and Simple Mexican Chili Con Carnefrom the middle to the top edge. 18 Spoon 2 tablespoons of Easy and Simple Mexican Chili Con Carnefrom the middle to the top edge. 19 Fold the bottom 1/3 of the tortilla toward the top and roll it up to finish. 19 Fold the bottom 1/3 of the tortilla toward the top and roll it up to finish. 20 You can see layers like this when it's cut. 20 You can see layers like this when it's cut. 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