Winter snows arrived on election day, which didn’t deter our township from an impressive 82% voter turnout. With the garden tasks mostly done for the season, working as an election judge and spending the day in the town hall was more appealing than being outside in the blustery weather.
Here in southeast Minnesota, Halloween and election day signal a reminder that the seasons are turning and it’s a good time to wrap up any outdoor projects and begin the shift into hibernation mode. More time spent indoors means more opportunities to cook and bake. I’ve been meaning to update a recipe from our book “Feeding Ourselves”, the “It’s a Wrap” gluten-free wraps from page 163 and this seems appropriate to attend to now.
In our book, the proportion of water to flour is 1:1. We’ve been making this recipe for a quite a while, having found it long ago on an internet search. But after some experimentation, we discovered that increasing the water a bit makes the dough more forgiving and gives it a longer working time without drying out. So here’s the new, improved version: Boil 2-1/2 cups water. Sprinkle 2 cups whole grain Buckwheat Flour or Rice Flour onto the boiling water, cover the pan, and simmer for 2 minutes. Pull from the heat and stir the flour into the water. This will be hard to do and will look like a mess but do the best you can. Let the dough sit, covered, for about 10-15 minutes to cool. Then you can start kneading it, either in the pan or on a silicone baking sheet. Buckwheat dough gets better the more you knead it, but rice is not as fussy. Once the dough is smooth and not sticky, cut it into 12-16 pieces and press as for tortillas. We have found that some additional rolling is necessary to get the wraps as thin as we like. It will depend on your press and how stiff the dough is (we use a cast iron fry pan with the dough between 2 silicone baking mats, then roll out with a piece of stainless steel pipe). Once the wraps are formed, they are cooked on a hot griddle the same way as tortillas.
Keeping the unrolled dough covered while you’re working will prevent it from drying out. Once the wraps are rolled out, they can also be covered with a cookie or baking sheet to stay moist until you’re ready to cook them. The extra water in the recipe means that you’ll have more flexibility in your prep timing, so this part of the meal can be made in advance. For 2 people, we usually make a half-sized batch: 1-1/4 cups water to 1 cup flour. The salt called for in the original recipe isn’t necessary as the filling, pickles, or sauerkraut we have with the wraps offers plenty of salt.
That about wraps it up for now. ;>)