Thursday, July 7, 2011
Tortilla Serving Bowl and Chips
I was playing around with some flour tortilla dough the other day and made some fun, bowls and chips. I did get a little carried away with the salt when I was making the chips...but they were quite tasty. The edible bowls are such a cute way to serve dip.
2 cups unbleached all purpose flour
1/4 cup milled flax
1/4 cup wheat germ
3/4 tsp baking powder
1 tbls oil
1/2 cup warm skim milk
1/3 cup warm water
Toss flour, flax, wheat germ, baking powder, and oil into a food processor. Blend everything together. Add water and skim milk and process until dough forms a ball. Pour dough out onto your work surface. If your dough is sticky, knead for a few minutes until it no longer sticks to your hand. Form into a ball and cover with a damp paper towel. Let rest for 15 minutes. Divide dough into three portions and form into balls. Let rest again for 10 minutes.
Cut one of the thirds in half. Roll out into a circle and press into a greased tortilla bowl pan. Brush lightly with oil and sprinkle on some salt, garlic powder, and onion salt. Repeat with other half. Bake at 425 for 10 minutes, or until browned nicely. Cool on rack. Spoon dip into bowl right before serving.
Roll out remaining dough into rectangles. Brush lightly with oil and sprinkle on salt, garlic powder, and onion powder. Cut into pieces with a pizza cutter. Transfer to greased cookie sheets. Bake at 425 for 10 to 12 minutes until browned. Cool on racks.