10 minute wholemeal wraps

This recipe is so simple I can’t quite believe that I have never thought to make these before! These wraps literally take 10 minutes and they taste great too. There’s no yeast, just flour, water and a bit of oil.  What’s more they are only 168 calories each – Winner! 

Now I’ve made these I don’t think I’ll ever go back to buying wraps from the supermarket.

I’ve popped some step by step images and instructions below, but if you don’t want to see the pictures or read the rest of this post you can just  Skip to the printable recipe.

Since Christmas my hubby and I have been trying to shift the few pounds that we’d put on so we’ve been trying to eat a bit more healthily.  The only trouble is that we both LOVE bread and can’t quite seem to give it up!

It goes without saying that most bread can be quite calorific, especially the lovely focaccia’s or beer breads we both love so much. So, early in January, I set about trying to make a simple lower calorie bread that was satisfying enough to eat with your tea, dip in your soup, or could be used to make a lunchtime sandwich.  The perfect solution of course is a wrap.

Now I know you can buy wraps relatively cheaply in the supermarket. The only trouble with that is they are often full of preservatives and sometimes the calorie count is quite high.  I’ve made many flatbreads before, but previously when I’ve attempted wraps I’ve failed.  They’ve always been a bit of a fiddle to make, come out crispy, or too chewy, or just didn’t taste nice.

I began wondering what would happen if I left the yeast out and just paired everything back.  I was aiming for that lovely soft wrap that didn’t fall apart or split when filled. I also wanted something that was versatile enough to be used for other things like a healthier pizza base. Well – I think I’ve cracked it and the key really is simplicity. No yeast, no salt (although you could add some if you wanted) and to only make as much dough as you need.  I was so pleased with the final result, the perfect wrap, it didn’t fall apart, held up really well to a nice filling and tasted great!

This recipe makes 4 large wraps, if you want to make more just double the quantity from the recipe. Although I’ve said to make these straight away, the dough would actually be fine in the fridge all day so you could make the dough in the morning and cook it at tea time. Obviously you could use white flour for these wraps, but you’d have to adjust the calorie count accordingly. As an aside, they also make excellent very thin pizza bases.

Top tip – the thinner you roll the wraps the better they are!

Now I’ll apologise in advance for the pictures, the really don’t do the final wraps justice. But, I hope you give this recipe a go. I’ve popped some step by step images below, but if you don’t want to see the pictures you can just  Skip to the printable recipe.

IMG_3099

Step 1 – Make the dough

  • Time = 5 minutes 
  • Ingredients = 175g wholemeal flour, 2tsp of oil (any will do but I used olive oil), 115ml tepid water, a pinch of salt (optional).
  1. Mix the dry ingredients together in a large bowl.
  2. Add the oil and rub in with your fingers so it absorbs into the flour.  Add all of the water and mix together to form a smooth and not too sticky dough. Knead for a few minutes in the bowl until all of the flour is incorporated and it’s smooth.  You can add a little more water if necessary, but the dough should not be too sticky.
  3. At this point it’s ready to roll and cook, but if you are not going to use it straight away, wrap in clingfilm and pop in the fridge until needed.

Images, the transformation of turning the dry and wet ingredients into a smooth ball of dough.

Step 2 – Shaping and cooking 

  • Time = A minute to shape and 2 minutes each side to cook!
  • Equipment – a large frying pan or flat cast iron skillet. A clean tea towel to keep the cooked wraps warm.
  1. Before dividing your dough pop your pan onto a medium to high heat so that it’s ready the second you need it. Also lay your clean tea towel out ready.
  2. Dust your work surface with a small amount of flour. Divide the dough into about 4 pieces and roll each one out into a circular shape. The easiest way to do this is to roll and turn so that you get a nice round(ish) shape. Remember! The thinner you can roll these wraps the better they will be.
  3. Cook one at a time on your heated pan or skillet. You need to cook each side for about a minute and a half to two minutes.  When you flip each wrap over, press down with a flat spatula, this makes the warps get the lovely brown spots.  It’s quite normal if they start to puff up. Once cooked transfer and wrap in your clean tea towel to keep warm whilst you cook the rest.
  4. When all of your breads are cooked, enjoy! They are best eaten hot straight from the pan. We ate ours with some salad and meats, but they’d be just as lovely with a nice ragu or soup.

Image 1 = Rolling the dough. Image 2 = First side cooking – notice that you get translucent spots, this is normal. Image 3 = Flipped bread, cooking the second side. Image 4 = Pressing down the second side. Image 5 = The cooked wrap laid onto a tea towel to keep warm (remember to wrap it up so that it stays nice and soft).

I hope you enjoy making and eating these wraps. Below is the printable recipe for my 10 minute wholemeal wraps.

For other recipes on my site please follow this link.

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10 minute wholemeal wraps

  • Servings: 4
  • Difficulty: very easy
  • Print

Really simple to make wholemeal wraps – they literally take 10 minutes from start to finish.

Ingredients

  • 175g wholemeal flour
  • 2tsp of oil (any will do but I used olive oil)
  • 115ml tepid water
  • a pinch of salt (optional)

Directions

  1. Mix the dry ingredients together in a large bowl. Add the oil and rub in with your fingers so it absorbs into the flour. Add all of the water and mix together to form a smooth but not too sticky dough. Knead for a few minutes in the bowl until all of the flour is incorporated and it’s smooth. You can add a little more water if necessary, but the dough should not be too sticky.
  2. At this point it’s ready to roll and cook, but if you are not going to use it straight away, wrap in clingfilm and pop in the fridge until needed.
  3. Before dividing your dough pop a large flat frying pan or flat cast iron skillet onto a medium to high heat so that it’s ready the second you need it. Also lay a clean tea towel out ready to keep the cooked wraps warm.
  4. Dust your work surface with a small amount of flour. Divide the dough into about 4 pieces and roll each one out into a circular shape. The easiest way to do this is to roll and turn so that you get a nice round(ish) shape. Remember! The thinner you can roll these wraps the better they will be.
  5. Cook one at a time on your heated pan or skillet. You need to cook each side for about a minute and a half to two minutes. When you flip each wrap over, press down with a flat spatula, this makes the warps get the lovely brown spots. Also, It’s quite normal if they start to puff up. Once cooked transfer and wrap in your clean tea towel to keep warm whilst you cook the rest.
  6. When all of your breads are cooked, enjoy! They are best eaten hot straight from the pan. We ate ours with some salad and meats, but they’d be just as lovely with a nice ragu or soup

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Bread, Baking and More

Lover of bread, baking and growing my own veg.

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