These homemade, soft wholewheat tortilla wraps are so nice with soups or salad, or used to make little quesadillas or filled with your favourite fillings such as crunchy veggies or ham and cheese. I find kids tend to love these!
You guys, have you read the labels of wraps, flatbreads or other usual sandwich type breads you can buy in the supermarket? They are some of the worst products for added in nasties – that is, the preservatives, fillers, artificial softeners, e-numbers and other ingredients I can’t even pronounce. The worst thing is, these breads seem healthy and are often marketed as such. So I’ve started to play around with making my own wraps and gotten a recipe down pat that is very similar to the ones you buy – that is, soft and pliable. I’ve discovered its actually easy!
Ok, I know the word ‘easy’ doesn’t typically pair with making your own bread products, but it really is once you get the hang. All you need is a little time, and I find the repetitive action of rolling out the dough and then the assembly line of putting them on a griddle or frying pan quite relaxing. Obviously, this isn’t going to be a job for midweek nights when you get in from work… but if you find yourself with a little time on the weekends or one afternoon – try making these wraps/flatbreads. No special equipment or ingredients are needed – everything is probably already right in your pantry. You get 16 of these soft and delicious babies to store in your freezer for future use.
To make the wraps, you first place 2 tsp instant dried yeast with 1 cup of warm water and 1 Tbsp of sugar in a large bowl. Allow that to sit for about 5 minutes. The use of yeast is optional here, by the way, so don’t worry too much if you are sensitive to gluten or just can’t be bothered to wait to let the dough rise. I only added it to ensure the softness and flexible quality is similar to the ones you can get in the store – it takes the added stretchiness that comes with using yeast to achieve that. Without, they are still just as delicious! Just a little bit more stiff, like a flatbread as opposed to a wrap. Try my recipe for yeast free Coconut Oil Flatbreads here.
Next, add the 2Tbsp of olive oil to the yeast and water and give it a good stir. Add in 3 cups of wholewheat flour, or a mix of wholewheat and white flour works very well. Add in a good heaped teaspoon of sea salt flakes, too. Bring together to form a dough (add a little more water if looking dry – should come together looking like play dough), then knead for around 5 minutes. I used my Kitchenaid stand mixer with the dough hook, but that is not necessary. A big mixing bowl, some space on your counter top and some elbow grease is all you need! The olive oil in the dough ensures the dough isn’t sticky and stays soft and supple too – you shouldn’t need any excess flour with this dough. Place the dough back in the mixing bowl, cover, and let sit in a warm place to rise for about 45 minutes.
Knock the dough down, then divide into 8 or 16 pieces. I do this by making a ball of dough, then cutting that in half, then keep cutting those pieces in half until I have 16 pieces. I like the smaller wrap size – they come out a little bit bigger than the size of an adult stretched out hand and I find them easier to work with. But for true sandwich wrap sized, like the ones you find in the supermarket, you may prefer the larger size so only use 8 dough balls.
Take two pieces of baking paper and one by one, place each piece of dough inside. Squash down with your hand to spread the dough, then roll as flat as possible with a rolling pin. Turn the dough a quarter turn after each roll to help it roll into a circular shape. (But don’t worry if it’s not perfectly circular) Finally, you can then take each piece of rolled out dough and gently and slowly stretch just a little more with your hands. (I like to go around the edges to do this, like turning a steering wheel.)
While rolling out the dough, heat a griddle pan or a large frying pan. I like to start an assembly line, where I roll out a wrap while another one is cooking behind me on the stove. By the time I roll it out to the right size, it’s time to take the one cooking out of the pan. They only need 30 seconds- 1 minute maximum per side. The less time you give them to cook, the more flexible they’ll be.
These can be frozen very easily on the day you make them – and store best this way. I find it’s so useful to make a batch of these and just pull out whenever I need them. They can be defrosted for a minute in the microwave or about 20 minutes at room temperature. Cut the baking paper you used to roll them out with into squares and place in between layers so that they don’t stick together. Store in a plastic bag or glass container in the freezer for up to 6 months.
Here is your recipe for Soft Wholewheat Tortilla Wraps:
- 1 cup warm water
- 2 tsp yeast
- 1 Tbsp sugar
- 2 Tbsp Olive Oil
- 3 cups wholewheat flour
- 1 tsp sea salt flakes
- In a large mixing bowl, add the water, yeast and sugar together and allow to sit for 5 minutes.
- Stir in the olive oil, then add the flour and salt and bring everything together to form a dough. Add a little more water if it is looking dry (should be the consistency of Play dough)
- Knead the dough for about 5 minutes, then place back into the bowl. Cover and leave in a warm place to rise for about 45 minutes.
- Knock down the dough. Make a ball, then using a large knife or pastry cutter, divide in half, then in halves again. Keep going until you have either 8 or 16 dough balls, depending on whether you want large or small wraps.
- Heat a griddle pan or large frying pan over fairly high heat.
- Between two sheets of baking paper, flatten each dough ball with the palm of your hand, then roll further with a rolling pin. Turn a quarter turn then roll again, repeating several times until they are evenly thinned out. Using your hands, gently stretch the dough a little bit further at the edges.
- Flatten onto the hot pan and cook for 30 seconds-1 minute maximum on each side. (Aim to cook as little as possible to make them more flexible)
- Allow to cool, then use immediately and store the leftover wraps in the freezer. Use baking paper to separate the layers. To defrost, place in microwave for 20 seconds or allow to sit at room temperature for 20 minutes.