Wholewheat Wraps

Wholewheat Wraps

Wraps are easy to make at home and you know what ingredients are in them. They don’t keep as long as store bought wraps but they are OK for a few days in an airtight container in the fridge.

To make wraps you weigh out 350g plain wholemeal flour. Add 1/3 tsp salt and mix. Slowly add about 200mL water or enough to bring the dough together. You want the dough to be relatively dry. Split into 8 balls, cover, and pop in the fridge to chill for half an hour or so.

Chilling the dough makes it easier to work with. Next flour your surface and a rolling pin. Take each ball and flatten.

Then roll it into a circle.

Heat a frying pan to medium-high. Add each wrap to the pan for a few minutes. You’ll start to see bubbles in the dough. Turn the wrap over and cook on the other side for a couple of minutes.

Dry fry the rest of the dough and you’ve got yourself a pile of delicious wraps!

Free from: nuts, soya, yeast

This is a vegan recipe

Homemade wraps
Servings: 8 Wraps
  • 350 g wholemeal flour
  • 200 mL water
  • 1/3 tsp salt
  1. Mix your flour and salt then slowly add the water until it forms a dough. You may not need the full 200mL.

  2. Divide into 8 balls, cover and chill in the fridge.

  3. Flour your surface and a rolling pin. Flatten out each ball and roll into a circle.

  4. Dry fry your wraps on each side for a few minutes.

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