These plain wraps are so yummy!  They’ve been approved by everyone that’s tasted them and were pretty easy to make too.  You may like to make 2 lots (doubling may be too hard for your machine) and freeze them once cooked.

Spinach Variation: Add 60g baby spinach with the flour in step 1.
Sundried Tomato Variation: Add 10 preservative-free sundried tomatoes with the flour in step 1.

TIP: As soon as your wrap is cooked, keep them under a tea-towel or put them in the decor container and put the lid on.  You want them to sweat a little as it will keep them fresh.  If you don’t make them sweat they will go hard. We like to freeze these in a flat container.  The Decor Pastry container is brilliant.

 

 

 

February 20, 2018
  • 20m
  • 48m
  • 1h 8m
  • 12

Ingredients

  • 400 g plain flour
  • 1 tsp. baking powder
  • 1 pinch salt
  • 2 tbsp. butter or coconut oil
  • 1/2 c boiling hot water

Instructions

Thermal Cooking Method

  1. Add flour, baking powder, salt, and butter (or oil) into the mixing jug. Mix for 10 seconds/speed 7.
  2. Turn the blades down to speed 2. While the blades are going on speed 2, add boiling water through the hole of the lid slowly. Stop immediately once the dough has come together to form a ball. Be careful not to add too much water, but if you do, just add more flour.
  3. Once your dough becomes a ball knead it for 4 minutes.
  4. Tip out the dough onto a lightly floured surface and roll into a log shape. Cut into 16 pieces. Put each piece back into the bowl and cover with a tea towel.
  5. Preheat a dry frying pan over medium-high heat.
  6. Roll 1 piece of dough, thinly, into a wrap shape (it won't be perfectly round so don't worry about that). Place into a dry hot pan and fry until it's puffed and golden brown. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll the next wrap while the previous one is cooking.
  7. Once cooked, place the wrap on a plate, under a clean tea towel, or in a container and repeat until all the wraps are cooked.
  8. Eat straight away or freeze in an airtight container.

Traditional Cooking Method

  1. In a food processor, add flour, baking powder, salt and butter (or oil) and mix on a medium speed for approx. 30 seconds.
  2. While the blades are going on low speed, slowly add boiling water. Stop immediately once the dough has come together to form a ball. Be careful not to add too much water, but if you do, just add more flour.
  3. Tip the dough onto a floured surface and knead by hand for 5 minutes.
  4. Roll dough into a log shape. Cut into 16 pieces. Put each piece back into the bowl and cover with a tea towel.
  5. Preheat a dry frying pan over medium-high heat.
  6. Roll 1 piece of dough, thinly, into a wrap shape (it won't be perfectly round so don't worry about that). Place into a dry hot pan and fry until it's puffed and golden brown. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll the next wrap while the previous one is cooking.
  7. Once cooked, place the wrap on a plate, under a clean tea towel, or in a container and repeat until all the wraps are cooked.
  8. Eat straight away or freeze in an airtight container.

Nutrition

  • 16