Flaky Moist Rollable Masa Dough

10/10/2016

Revisionist Baking Monday Dedicated to Mateo for his 23rd Birthday

hands-on Lesson in recipe development

Orion, my apprentice wanted to know how I develop recipes, because it's an interest area of his. I’ve been trying to slow down and articulate the process I go through for him. It’s difficult, because it’s a lifetime of interwoven processes, mixtures of science, common sense, inspiration, art, and intuition….
I was making refried pinto beans for lunch. I had the last zucchini from the garden, plus onions and dried chilies. Orion was roasting the zucchini with onions, toasted cumin and coriander.
I thought I was just making tortillas, but then the whisper happened. "What if you added potato starch for more moisture?" Then it evolved into a pastry using butter, because Orion remembered that I use butter for my tamales. I glanced at my frequently used fridge magnet recipes, and noticed that Grandma’s corn bread used the same ratios I was working with. Wonderful, because I wanted to add baking powder to lighten up the masa with the butter. I knew it was going to happen in the food processor because it’s excellent for making doughs. I asked Orion to estimate for me how much liquid it would need to pull it all together? He thought ½ cup of water, and he was right.
I felt that this dough was going to work out. We made it up into tartlets, chilled them and then prebaked. We taste tested with some of the roasted zucchini, onions and cheese. Approval. I tested the dough again the next day for a tamale pie, and I'll definitely be making it again. I like this dough.

Flaky Moist Rollable Masa Dough
Makes enough for one 9 inch pie with lattice top
This masa dough is light and moist, but with a full corn taste, flaky like pastry yet reminds me of a really good tamale. It’s super easy to make, and can be formed into all kinds of shapes. Try it for pies and tarts, stuff it with a filling, layer for a tamale pie, or fold into a gordita. You can bake it in the oven, or on the griddle like a tortilla.

Ingredients
1 cup /117g masa harina
½ cup /80g potato starch
2 tablespoons/12 g ground flaxseed
1 ½ teaspoons baking powder
½ teaspoon sea salt
½ cup /113 g/1 stick cold unsalted butter cut into small cubes
½ cup/ 115g water

Method
Using A Food Processor
Measure all dry ingredients into food processor and spin
Add cold butter pulse 7-8 times or until butter is the size of small peas
Add water while the machine is running
Let dough spin to clear the sides of the bowl and knead together

For Tartlets
Measure 1 rounded tablespoon dough per tartlet tin
Press evenly in oiled tins
Chill dough in tartlet tins for 1 hour before blind baking
Bake Chilled Tartlets at 425F/ 220C for 10-12 minutes
Fill prebaked tartlets and return to the oven for 12 minutes
for pre-cooked fillings.

For Tamale Pie
Split dough in half
Roll bottom on floured parchment and lift into a removable bottom tin
Roll top as for a pie and cut out shapes.
Chill filled pie with top pieces on for ½ hour before baking
Bake at 425F/220C for 30-40 minutes.

Pre-cooked Filling Ideas
Refried beans & cheese
Spicy carnitas
Roasted veggies with green chilies
Chicken chili verde
Black beans and mole sauce
Picadillo with olives

Uncooked filling Ideas
Chocolate/Cinnamon/ Custard
Pumpkin or Sweet Potato Pie
South of the border quiche

Other Ideas
Masa Pockets/Tetelas
Gorditas
Tamale Pies
Pupusas
Arepas

Why this dough works

Masa creates the base taste and textures of hearty corn
Potato starch adds moisture to the masa which can be dry and crumbly
Ground flaxseed adds binding power and extra nutrition
Butter creates flakiness
Baking powder and soda help to separate and lift the butter layers making the dough lighter