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 flour. I usually use plain wholemeal but you can use white flour, a mix of whole wheat and white, or chapatti 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
- 350 g flour (I use wholemeal)
- 200 mL water
- 1/3 tsp salt
Mix your flour and salt then slowly add the water until it forms a dough. You may not need the full 200mL.
Divide into 8 balls, cover and chill in the fridge.
Flour your surface and a rolling pin. Flatten out each ball and roll into a circle.
Dry fry your wraps on each side for a few minutes.