So I’ve tried a tonne of different tortilla/flatbread wrap recipes over the last year or so. All with pretty disappointing results – too thin, too thick, too brittle, too easy to burn and yet still undercooked. But here it is, my healthier option to please even Goldilocks herself. And it is really easy – like REALLY easy.Jump to Recipe
…I’m not exaggerating on the ease of this recipe by the way – if you’re still dubious, just check out the equipment list!
Tips and Tricks:
I’ve added rye for a healthier feel but you could go with spelt or whole-wheat, or just 3 full cups of plain flour if that’s all you have to hand!
The flax seeds are optional but highly recommended as they give a delicious texture and you can’t argue with an extra little bit of health!
Lastly, the semolina flour again is optional but it really it does make the difference – not only does it have a lovely texture on the final product, but it makes these wraps super easy to roll out.
Flatbread / Tortilla Wraps!
- Measuring spoons/cups
- Mixing bowl
- Rolling pin and board
- Large frying pan
- 1/2 Cup Rye flour Or spelt/whole-wheat/plain flour
- 2.5 Cups Plain, all-purpose flour
- 1 Tbsp Golden flax seeds Or poppy seeds, hemp seeds, sesame seeds, chia seeds
- 1 Tsp Fine Pink Himalayan salt Or 3/4 tsp fine sea salt
- 1 Tsp Baking powder
- 1/3 Cup Lightly-flavoured oil I use peanut but you could use any vegetable oil; or reduce to 1/4 cup of olive oil
- 1 Cup Lukewarm water (Up to 1 cup) No need to be specific about the exact temperature; I use approximately 3/4-7/8 cup
- Semolina For dusting and rolling.
- Mix together all of your dry ingredients in a mixing bowl.
- Make a well in the centre and pour your oil and 1/2 cup of warm water. Use a spoon to combine the wet and dry ingredients. Add a little more water, bit by bit, as necessary to make a shaggy dough.
- Tip out the dough onto a chopping board and knead into a smooth dough. The ball should be soft and a little tacky – you aren't looking for a dry dough and unless you've added too much water, you shouldn't need to flour your board.
- If you don't want to use the dough immediately, wrap it tightly in Clingfilm and set aside in the fridge and use within three days.
- I roll this dough into 8 flatbreads, each piece large enough for one per meal. But if you wish to make smaller wraps or tortillas better suited for tacos, you can make up to 16.
- Slice your dough into as many pieces are you're looking to make flatbreads. Shape any remaining dough into a ball and store as directed above if you don't wish to use the entire amount all at once.
- Gently shape each piece into a ball, gently press it a little flat. Set aside on a plate and cover with a damp cloth or Clingfilm.
- You're ready to roll – heat a frying pan over a medium/high heat.
Rolling and Cooking!
- Prepare a work surface or large chopping board and dust it with semolina. Take your first dough ball and dust the top with more semolina and begin to roll it out.
- To get a circular shape, nudge the top of the ball with your rolling pin, then turn it 45 degrees and nudge again, and repeat until your have a circular shape.
- Keep turning as you roll until you have a flatbread approximately 1-2mm thick. You can add extra semolina as you roll to prevent your dough from sticking.
- Add your flatbread into the hot frying pan and cook each side for approximately 1-2 minutes, flipping with a spatula. The dough will bubble in places giving you golden brown spots – don't let these burn. You can turn more than once if you need to prevent any burning.
- You can work on rolling your next flatbread as you cook your first – just make sure you keep an eye on the one in the pan.
- When your first is cooked, wrap it in a damp tea towel to keep warm.
- If you'd rather roll all of the pieces and then cook, add a little extra semolina to a plate and both sides of the flatbread, with a sheet of greaseproof paper between each flatbread.
Roll, Cook, Repeat…
- Until done!
- To reheat, preheat your oven to 150C/300F, lightly wet each side of the tea towel containing the flatbreads and place the whole thing in the oven for 5-10 minutes.
- Seal in a Ziploc bag with a sheet of kitchen roll between each to prevent them from sticking and place in the fridge. Eat within one week.
We would love to hear what you think of our dish.