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–+ servings

Easy Flour Wraps

Miranda | My Anosmic Kitchen
These easy flour wraps are made with bread flour which gives them a much more chewy bite but they remain soft and easy to fold. Roll them out as thick or thin as you want, circular or rustic they will still taste amazing!
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Prep Time 5 minutes
Cook Time 10 minutes
Rising Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 3 cups bread flour
  • 2 tsps dry yeast
  • 1 tsp regular table sugar, granulated
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 2/3 cup warm tap water (not boiling) See Notes
  • 1/2 cup warm milk - Put it a microwave bowl for a 1 min stop & check and add 20 seconds that should give you the correct temperature. See notes.

Instructions
 

  • Add the flour, salt, yeast and sugar into the bowl of a stand mixer and attach the dough hook.
    If you are not using a mixer use a bowl and wooden and then see NOTES below.
  • On the No. 1 setting of the mixer start to combine the ingredients adding the oil first.
    Add the water, let it keep going and then follow with the milk. If the milk has gone cold, remove the top layer of skim that's probably formed over the milk and put it back in the microwave for about 30 seconds to reheat and then pour it into the bowl.
    Let the mixer run still on No.1 until you see a wet sticky dough. Do not add any flour.
    This should take about 2 minutes.
  • Flour your hands to remove the dough from the bowl and leave it in the prepared plastic bowl. Cover and let it rise, 30 minutes.
  • After 30 minutes, take it out onto a floured surface and cut it into half, then 4 pieces and repeat. You should have about 8, cut again to make 16 if you are making really thin wraps OR leave them on 8 pieces if you want to follow the thickness in this recipe.
  • Roll each piece in the palm of your hands into a ball and flatten slightly with your finger tips.
    Once you've rolled them all, sprinkle a little flour, cover with a kitchen towel and let them rise another 15 minutes.
  • Start rolling each of the pieces after the 2nd rise using a rolling pin and making them circular or irregular. Don't beat yourself up about the shape, sometimes perfect is imperfect.
  • Heat a non stick thick based pan and dry fry. So no oil, drop them one at a time into the pan, to cook for a minute on each side and then keep them warm in a kitchen cloth while you do the rest.
    NB: Remember this is bread flour so if after you 'dry fry' the 1st one and it's too dry, sprinkle or brush some olive oil over them before frying for a more soft look and feel.

Notes

  • If you are looking for a no yeast recipe click HERE. 
  • Please read my post HERE if you can't find  all purpose flour.
  • If you are not using a stand mixer you can still make this recipe. Follow the recipe until you get all the ingredients into a bowl then use a wooden spoon to combine everything and once you have a dough take it out the bowl, get it onto a floured surface and knead it into a soft dough, about 2 to 3 minutes. If the flour is too sticky flour your hands and keep going. 
  • Cover and follow the rest of the recipe. 
  • Covering the dough helps it to relax and this in turn makes it easier to roll so don't skip that part out!

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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