Homemade Wraps
Homemade Wraps
Ingredients
- 240 g flour, plain flour recommended
- 3 tablespoons olive oil
- 120 ml boiling hot water
- 1 pinch salt
Instructions
- 1
In a large mixing bowl, combine the 240 grams of flour and a pinch of salt.
⏱️ 1 min
- 2
Pour 3 tablespoons of olive oil and 120 ml of boiling hot water into the flour mixture.
⏱️ 1 min
- 3
Mix everything together with a spoon until the ingredients start to come together and form a shaggy dough.
⏱️ 2 min
- 4
Once the dough is shaggy, get your hands in and knead the dough for a couple of minutes until it becomes smooth and elastic.
⏱️ 3 min
- 5
Cover the bowl with a clean cloth and let the dough rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min
- 6
After resting, transfer the dough to a clean cutting board. Divide the dough into six equal portions.
⏱️ 2 min
- 7
Lightly flour your working surface. Take one portion of dough and, using a rolling pin, roll it out as thinly as possible. The thinner you roll it, the more pliable your wrap will be. You can roll out the next wrap while one is cooking to save time.
⏱️ 3 min
- 8
Heat a dry pan (no oil needed) over medium-high heat until hot.
⏱️ 2 min
- 9
Place one rolled-out wrap into the hot pan. Cook for about 30 to 45 seconds on the first side, or until bubbles begin to form on the surface.
⏱️ 1 min
- 10
Flip the wrap and cook for another 30 to 45 seconds on the second side, until lightly golden spots appear.
⏱️ 1 min
- 11
Remove the cooked wrap from the pan and stack it on a plate. Repeat with the remaining dough portions until all wraps are cooked.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Wraps
- 240 g flour, plain flour recommended
- 3 tablespoons olive oil
- 120 ml boiling hot water
- 1 pinch salt
Instructions
- 1
In a large mixing bowl, combine the 240 grams of flour and a pinch of salt.
⏱️ 1 min - 2
Pour 3 tablespoons of olive oil and 120 ml of boiling hot water into the flour mixture.
⏱️ 1 min - 3
Mix everything together with a spoon until the ingredients start to come together and form a shaggy dough.
⏱️ 2 min - 4
Once the dough is shaggy, get your hands in and knead the dough for a couple of minutes until it becomes smooth and elastic.
⏱️ 3 min - 5
Cover the bowl with a clean cloth and let the dough rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 6
After resting, transfer the dough to a clean cutting board. Divide the dough into six equal portions.
⏱️ 2 min - 7
Lightly flour your working surface. Take one portion of dough and, using a rolling pin, roll it out as thinly as possible. The thinner you roll it, the more pliable your wrap will be. You can roll out the next wrap while one is cooking to save time.
⏱️ 3 min - 8
Heat a dry pan (no oil needed) over medium-high heat until hot.
⏱️ 2 min - 9
Place one rolled-out wrap into the hot pan. Cook for about 30 to 45 seconds on the first side, or until bubbles begin to form on the surface.
⏱️ 1 min - 10
Flip the wrap and cook for another 30 to 45 seconds on the second side, until lightly golden spots appear.
⏱️ 1 min - 11
Remove the cooked wrap from the pan and stack it on a plate. Repeat with the remaining dough portions until all wraps are cooked.
⏱️ 5 min