On our family’s journey into vegetarianism, one of my biggest challenges has been providing food that everyone likes, and doing it on an average family budget. Like most families, we’re pretty much week to week with bills, so there’s not much wiggle room with trying out different food items, in case they go to waste.
So in order to keep grocery costs to a minimum, I make a lot of staples and common food items for a fraction of the cost of store bought. It has taken some trial and error, but I’ve managed to tweak a few different recipes so we can still enjoy interesting and varied dishes, without breaking the bank. It also gives me and the kids mummy daughter time that they love and I cherish, so it’s a win win all round really.
One thing the kids have always love love loved, is those chewy, tasteless wraps that are too small to fit anything in. The nice ones with spinach and sundried tomatoes are like $5 for 6 (or something like that), so most weeks, that’s just not in the budget. So I started searching for a type of flatbread that was quick and easy that I could whip up on the spot for a fraction of the cost of the chewy store bought ones.
The first recipe was utter rubbish. They were dry and crunchy. I was disappointed. I almost gave up on the wrap idea there and then.
But then hubby got home from work and tried one. His pupils dilated, and between mouthfuls made approving sounds, assuring me that although the texture wasn’t perfect, they were mightily delicious. I thought perhaps the butter content too high and moisture too low (also rolled a little thin), making them more like crackers. I had to admit they were pretty delicious as crackers, but there wasn’t any wrapping going on that night.
So I gave it another go, less fat than the recipe called for and more water. Also rolling them thicker for more substance.
This time it was my turn for my pupils to dilate. These were incredible. Soft and squishy, they smelt divine and tasted even better. Light years away from the bland, boring, tasteless numbers you buy in plastic bags.
Get ready to throw around some serious flour. Roll the dough out into a log and pluck off a decent handful. This recipe makes six, and I quite often double it to freeze another 6 for a second meal.
Roll the six handfuls into balls. I think it’s important to rest them now for 30 mins before you roll them out. I think that was another thing that attributed to the ‘crackerness’ of my first attempt.
After they have rested, roll out the dough into circles. They should be about 1cm thick, they’re too thin if you can see the bench through them. They need to have a bit of substance to them or you end up with crackers like I did the first time. It’s a bit of a trick to get them into circles but you’ll get it with a bit of practice. Try not to worry too much if they are not completely round. It adds to the character and the ‘homemadeness’ of them.
Dry fry the wraps in a hot pan. I have a gas stove, so it’s hard for me to say exactly how hot, if it is smoking it’s too high. I usually have it on a medium flame, you will need to experiment a little to get it perfect. Once it starts to bubble up nicely it is done on the other side. You can lift it a little and take a peek, if it is a nice toasty brown it is done.
You can roll the wraps out all at once and pile them on top of one another with a dash of flour to keep them from sticking, or you can roll and fry one by one, it’s up to you. I like to roll them all watching the one that is cooking, then clean up as I cook the rest.
Because these wraps don’t contain any chemical additives or preservatives, they are best eaten the same day or early the next. They’re probably not going to last that long anyway!
So there you have it! Awesome, delicious wraps made at home.
- 500g/17.5oz organic, unbleached, unenriched flour
- 100g/3.5oz organic butter or coconut oil
- 1½ cup hot water
- 2 t baking powder
- 1 t pink salt
- Measure the unbleached, organic flour, baking powder and salt into a large bowl. Make a well in the centre. Melt the butter in a china cup in the microwave and add to the mixture. Lastly add the hot water.
- Mix the dough together with a spoon. You want the dough to be as wet as it can be while still being manageable. If you need to add a little more water do so a little at a time until it all holds together nicely.
- Turn the dough out onto a floured bench. I roll it into a length and pluck off a good handful. This amount of dough should make 6 decent sized wraps. Roll the dough into balls and get ready to roll them into rounds. Rest them for at least 30 minutes.
- Roll out the dough into circles.
- Dry fry the wraps in a hot pan. I usually have it on a medium flame, you will need to experiment a little to get it perfect. Once it starts to bubble up nicely it is done on the other side. You can lift it a little and take a peek, if it is a nice toasty brown it is done.
- You can roll the wraps out all at once and pile them on top of one another with a dash of flour to keep them from sticking, or you can roll and fry one by one, it's up to you. I like to roll them all watching the one that is cooking, then clean up as I cook the rest.
- These freeze well, but don't last more than a couple of days in the cupboard. They probably won't be around for that long anyway!
Have you had a go at making these? Please share in the comments below!