Homemade wraps are so much better then shop bought wraps and they are easier to make then you might think. I had planned to make my favourite tortilla wraps today but when I realised that I was out of plain wholemeal flour I decided to whip up a batch with spelt flour instead.
The trick to these wraps is to roll them out as thin as possible so they are almost transparent but not broken. You can make these wraps in advance and keep them covered in a cool dry place or in the fridge until you need them. They are so versatile you could eat them for any meal of the day, so make sure you make enough to have leftovers whenever you plan to make them.
You may also like:
Clean Eating Spelt Tortilla Wraps
- Yield: 6 Large Wraps or 8 Smaller Wraps
You can make these wraps in advance and keep them covered in a cool dry place or in the fridge until you need them. They are so versatile you could eat them for any meal of the day, so make sure you make enough to have leftovers whenever you plan to make them.
- Place the spelt flour into a mixing bowl with the sea salt and mix to combine.
- Make a well in the center of the flour and stir in the oil.
- Slowly add the warm water and continue to stir until you have a slightly sticky dough.
- Take the dough out onto a floured surface and sprinkle the top with flour and knead briefly until the dough is only just not sticky. You want a soft dough.
- Place the dough in a lightly oiled bowl and cover and set aside for 20 minutes.
- After 20 minutes, divide the dough into 6 or 8 equal pieces, roll each one into a ball and roll each ball out as thin as you can, stretching it out further with your hands like you would a pizza dough.
- Heat a non stick flat plan over a low heat and cook each wrap for 20 - 30 seconds on each side.
- Once all of the wraps are cooked, leave to cool on a wire rack and once cooled, cover and store in a cool dry place until needed. You can also freeze any wraps you dont plan to use.