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Savory Cornmeal-Whole Wheat Dough

Savory Cornmeal-Whole Wheat Dough

Adding cornmeal and whole wheat flour to regular all-purpose flour gives this dough a nutty flavor and crunchy texture.

This recipe goes with Pork Picadillo Empanadas, Bacon, Potato, and Leek Turnovers, Sweet Potato Samosas

Cooking Light OCTOBER 2006

  • Yield: 12 servings (serving size: 1 dough circle)

Ingredients

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup whole wheat flour (about 2 1/4 ounces)
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 3/4 teaspoon garlic salt
  • 1/2 cup water
  • 5 tablespoons chilled butter, cut into small pieces
  • 1 large egg, lightly beaten

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, and garlic salt in a food processor; pulse 3 times or until combined. Add 1/2 cup water, butter, and egg; pulse 3 times or just until combined (do not form a ball). Place the dough on a lightly floured surface; knead gently 4 to 5 times. Divide the dough into 12 equal portions. Roll each dough portion into a 5 1/2-inch circle on a lightly floured surface. Stack the dough circles between single layers of wax paper or plastic wrap to prevent sticking; chill the dough until ready to use.

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 31%
  • Fat: 5.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 22.4g
  • Fiber: 1.2g
  • Cholesterol: 30mg
  • Iron: 1.1mg
  • Sodium: 108mg
  • Calcium: 29mg
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Savory Cornmeal-Whole Wheat Dough recipe

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