Soft Gluten Free Tapioca Wraps

INGREDIENTS

• 1 cup (eight fluid ounces) milk
• 2 half of cups (300 g) tapioca starch/flour, plus greater for sprinkling*
• 1/4 teaspoon kosher salt
• three tablespoons (forty two g) canola oil
• 1 egg (60 g out of shell) at room temperature, beaten
• 7 oz. Low-moisture part-skim mozzarella cheese, grated
• 2 oz Parmigiano-Reggiano cheese, finely grated

*I only recommend buying tapioca starch/flour from nuts.Com or Authentic Foods. Bob’s Red Mill tapioca starch is of inconsistent satisfactory. Do no longer buy tapioca starch/flour from the Asian food keep as it is frequently infected and could not work on this recipe.

DIRECTIONS

1. In a medium saucepan, bring the milk to a simmer over medium warmness. As soon because the milk starts to simmer, flip off the heat and add the tapioca flour and salt, after which the oil. Mix to combine. The combination will appearance curdled and will be tough to carry collectively. Allow the dough to chill for at the least 10 minutes before shifting it to the bowl of a food processor outfitted with the steel blade. Pulse a few instances to smooth out the dough. Add the beaten egg, and pulse till the egg is integrated into the dough. Once the egg has been introduced, flip the device on and permit it to work until the dough is easy (2 to three mins). It can be very thick and stretchy. Add both grated cheeses, and turn the meals processor on and permit it paintings till the dough could be very smooth (approximately 2 minutes). The dough could be sticky, but turns into much less sticky as it cools. Use a wet spatula to do away with it from the food processor. With moist palms or kitchen tools, divide the dough into two identical portions, and wrap each tightly in plastic wrap. Place inside the freezer to chill for about 30 minutes or in the refrigerator for two hours or as much as in a single day.
2. Once the dough has chilled, heat a 10-inch cast iron skillet over medium warmness (or a nonstick skillet over low heat). Unwrap one chilled piece of dough and place on a flat surface gently sprinkled with tapioca flour. With a sharp knife or bench scraper, divide the dough into five equal portions, each about 3 ounces. Dust every piece generously with tapioca flour, and roll out right into a circle 8-inches in diameter, moving the dough regularly and sprinkling it with tapioca flour when essential to prevent it from sticking.
3. Carefully place the first circle of dough onto the new skillet and permit it to cook dinner till the underside is cooked and the wrap can be lifted easily with a wide spatula (approximately 1 half of minutes). Flip the wrap over and press down flippantly with the spatula to sear the other side. Cook till the bottom is set (about some other 40 seconds). Remove from the skillet and cowl with a wet tea towel. Repeat with the ultimate four pieces of dough, after which with the other half of dough.
4. Serve the wraps at once, or wrap them tightly in plastic wrap and save in the fridge for up to at least one week (or within the freezer, wrapped in a freezer-safe box, for longer). When you are ready to apply a previously refrigerated wrap, heat in a hot cast iron skillet for some 2nd till the wrap has turn out to be pliable once more (about 30 seconds).
5. Source : https://glutenfreeonashoestring.com/soft-tapioca-gluten-free-wraps/

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