GRAND WRAP
FLATBREAD MAKERS
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When using electrical appliances, basic safety
DO NOT IMMERSE CORD, PLUG, OR APPLIANCE in water or other
liquid.
4. Close supervision is necessary when any appliance is used by or
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions, or has been damaged in any
manner. Do not attempt any internal ser vicing on this appli
ance, but return to VillaWare Mfg. Co. for examination, repair or
adjustment.
appliance manufacturer may cause injuries.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
ble materials such as draperies, walls, etc.
heated oven.
pad and touch electrical parts, creating a risk of electrical shock.
REPAIR SHOULD BE DONE ONLY BY VILLAWARE MFG. CO. DO NOT
REMOVE THE BASE PANELS, OR OPEN THE APPLIANCE. NO USER
SERVICEABLE PARTS ARE INSIDE.
HOUSEHOLD USE ONLY.
SAVE THESE INSTRUCTIONS
from entanglement or in tripping over a longer cord. Longer exten-
sion cords are available from a variety of retail stores and may be
the marked electrical rating of the extension cord should be at least
GETTING TO KNOW YOUR
GRAND WRAP
Small ear, lid handles
Top handle
Top forming plate
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3. PRESS & RELEASE
to gently press dough,
slides forward, use a
spatula to keep dough in
As you press, raise the
steam. Gently “press &
This will prevent steam
from escaping, causing
the flatbread to split &
4. ROTATE DOUGH
5. PRESS & RELEASE
AGAIN
Again use small ear
times, further flattening
the the ball of dough.
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The secret to making flatbreads on your machine is to gen-
tly & gradually flatten the dough. The moisture & steam in the dough
the dough too hard all at once, the steam can break apart the flat-
steam to escape. Follow the following steps for best results.
will go on. After about 8-10 minutes indica-
tor light will go OFF. You are then ready to
the indicator light will con-
tinue to periodically go on
stop baking.
Shape the dough into balls about 2 inches
slightly into a pattie. Place pattie just rear of
just rear of center.
PRESS
push down
RELEASE
lift up
PRESS
push down
RELEASE
lift up
the lid to bake.
When finished baking, unplug cord from
When your flatbread maker is new, you may notice some slight smok-
When using your Grand Wrap baker for the first time, wipe the cook-
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6. ROTATE DOUGH AGAIN
tortilla to it’s final thinness. Do not press the
top handle hard and all at once. If pressed
too hard, steam will become trapped in the
Again, just gently “press & release” the top
final thinness.
You may bake in the open position, or
9. BAKE OTHER SIDE
face.
top handle is pressed too hard,
steam will become trapped in the
the top handle several times until you
TOO
MUCH
SPLITTING?
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tightly with plastic wrap.
3.
It is important to press the grand wrap lid down
Press lever down quickly only once, open lid and bake
4.
It is preferable to use unbleached flour for flour tortillas. Corn tor-
tillas are made from dehydrated masa flour called “Masa Harina”
which is available at most supermarkets and specialty food markets.
5.
Substitue canola or vegetable oil in most recipes.
6.
Don’t leave tortilla on baking surface too long before flipping it for
the first time; it will dry out and won’t puff. If you over bake tortilla it
will become crisp.
While baking tortillas, keep them warm and moist by wrapping in a
wrapped in the towel. Place wrapped tortillas in a basket to serve at
the table. To keep freshly baked tortillas warm for an extended time,
wrap them in a towel and then wrap in foil. Place in low oven (about
Timing and advanced preparation: The dough preparation takes
to allow dough resting time. Covered and refrigerated, the dough will
9.
Tortillas can be baked in advance. Refrigerate them wrapped
securely in a plastic bag. You may also freeze baked tortillas. Place
wax paper between each tortilla and wrap them securely in airtight
freezer bags. They defrost very quickly, and with proper care, taste as
When you are through baking, always unplug the unit from the wall
Do not clean the inside or outside with any abrasive scouring pad
sharp utensils, brushes and scouring pads on non-stick baking surface.
sticking from a build-up of food or oil.
3.
Wipe the outside with a damp cloth only. To clean exterior handles
If any food becomes baked on the grids, pour a little cooking oil
food has softened. Do not use metal utensils, which can damage the
5.
DO NOT PLACE IN DISHWASHER
WRAP
Add 2 to 3 tablespoons water, in small amounts, in addition to
to keep it covered in a container even while baking. You may use
won’t puff, and could be heavy, or crumbly, or the edges will crack
After mixing the dough, it must rest for at least 30 minutes to 2 hours
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Add 2 tablespoons sugar and 1/2 teaspoon cinnamon
to flour. Serve with fruit and powdered sugar, top with honey and
serve warm, or serve with ice cream and your favorite topping. Crisp
fry your sweet tortilla for a special touch.
5 tablespoons lard or vegetable shortening, or a mixture of the two
with your fingers, until completely incorporated. Dissolve the salt
smooth. It should be a medium-stiff consistency, definitely not firm, but
tic wrap, and let rest at least 30 minutes before baking.
Tortillas made with 2 1/2 tablespoons of each are of exceptional
water.
tic wrap, and let rest at least 30 minutes before baking.
Reheat flour tortillas on pre-heated Tortilla
stacks of 6-8 tortillas in foil and reheat in a 325 oven for 15-20 minutes.
place flour and salt in bowl of processor.
Add oil or shortening and process for about 3 seconds. With machine
stiff consistency. If dough is too stiff, add a little more water.
rub flour, salt and oil or shortening together
with your fingers until completely incorporated and fine crumbs form.
smooth, about 2 minutes.
See mixing notes in point #10 above. Divide dough into 12 to 15
See mixing notes on page 10. Divide dough into 12 - 15 equal pieces,
After baking tortillas, cut into strips about 1 inch wide by 2 inches long.
towels. Serve with your favorite dip, or store in a tightly sealed con-
tainer. They will stay fresh for several days.
WHOLE WHEAT TORTILLAS
See mixing notes on page 10. Divide dough into 12 - 15 equal pieces,
few seconds to blend. Slowly pour in water until dough forms a ball.
tic wrap, and let rest at least 30 minutes before baking.
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tic wrap, and let rest at least 30 minutes before baking.
Add chili powder and Parmesan cheese with flour. See mixing notes
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After making tortillas, stack and cut into strips. Place strips on bak-
fresh tomato salsa.
6 flour tortillas
Tomato salsa
Sour cream
warm tortilla, top with shredded cheese, and roll up tortilla to enclose
SAUSAGE TORTILLA PIZZA
6 ounces Italian sausage
6-8 tortillas
Add onion, garlic, green pepper, mushrooms and herbs. Cook about
5 more minutes.
with about 1 tablespoon marinara sauce, 1/2-cup meat mixture, and
5 large Roma tomatoes, thinly sliced
6 flour tortillas
tomatoes over cheese. Bake on lowest rack in oven for 7-10 minutes
steak on both sides. Place in marinade; coat both sides. Cover and
from marinade; grill to medium rare. Place meat on warmed platter;
Slice meat thinly across the grain; place on platter. To serve fajitas at
the table, place a few meat strips on a warm tortilla. Top with onion-
Splurge with beef tenderloin or sirloin; marinade beef 1
To make each Quesadilla, place about half a chile and a thick slice
Use shredded cheese mixed with chopped chilies to fill
together line juice, oregano, chili powder, and soy sauce. Add salt
5 minutes. Place 1/4 of the mixture in center of warm tortillas. Top
with salsa and sour cream and roll up. Makes four servings.
Variation: Use strips of beef sirloin, or a chicken and beef combina-
tion.
tillas and place in basket. Cover tortillas with a cotton towel to keep
them warm. Or, for extra fun, let your guests make their own tortillas.
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tortillas. Or you may use sliced green chilies and shredded cheese
5 to 10 minutes, or until cheese melts. Try different kinds of chilies, or
SPICY RANCH CHICKEN WRAPS
4 (8 inch) fat-free flour tortillas
Add chicken; seal and shake to coat. Remove chicken from bag.
4 (8 inch) fat-free flour tortillas
Add beef, tossing to coat.
4. Warm tortillas. Spoon 1 cup mixture onto each tortilla; top each
serving with 1/2 cup lettuce, and roll up. Yield: 4 servings ( serving
size: 1 wrap).
ASIAN GRILLED EGGPLANT WRAPS
...with garlic sauce
slices (see note)
Vegetable oil
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through, about 10 minutes. Alternatively, wrap tortillas in damp paper
towels and microwave on high (100 percent power) 30 to 60 sec-
vinegar and sesame oil; set aside. Preheat stovetop grill or griddle
for 4 - 5 minutes. Brush tops with more oil, turn slices and cook until
filling ingredients.
sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse
tortilla press, close and press down lever quickly and open. Bake for
Stack on a plate and keep covered with cotton towel to keep warm.
6 ounces bulk sausage
Spread 1/3 cup filling along edge of each mandarin pancake. Roll
to enclose filling. Spread half of the marinara sauce in a shallow bak-
Spoon remaining sauce over cannelloni and top with shredded
the flatbread. Finally, us a fork to punch a pattern of holes on the
flatbread surface. This allows the flavor of the topping to penetrate.
GRILLED FLATBREAD WITH RICOTTA CHEESE,
Shaved parmesan
6 cloves roasted garlic
top with Parmesan cheese and drizzle with garlic oil
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to taste. Saute for another 4 to 5 minutes. Remove all ingredients from
the pan and allow to come to room temperature. Place ingredients
separate into small balls, then press & bake in your flatbread maker.
Sprinkle flatbreads with water and sprinkle with poppy or sesame
seed.
salt to taste
Take the wheat flour in a large bowl. Add salt and oil to it and mix it.
Thank You
for purchasing your
VillaWare
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This VILLAWARE product is protected against defects in materials
This warranty does not apply to damage resulting from misuse,
All returns must be carefully packed and made transportation
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