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Flat Bread or Wraps
This recipe is perfect for flat bread or wraps. I have been looking for the perfect recipe for gluten-free flour tortillas or wraps and this is it! Every recipe I've tried, until now, has been dense and gummy! I found this recipe over at A Girl Defloured. The only thing I changed was I used my bread flour mix, doubled the amount of oil used and only baked them for 7 minutes. They are soft and flexible as you can see in the photo above. You've gotta try this recipe! Link to the Chicken Tortilla Soup Below. Ingredients
- 2 cups of my Bread Flour Mix (link below)
- 1 teaspoon xanthan gum (omit if your mix contains it)
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons light olive oil
- 1 egg + 1 egg white
- 1/4 cup milk
- 2/3 cup water
Directions
- Preheat your oven to 425F with a pizza stone inside. If you don't have one, you can use a heavy baking sheet in it's place or a large inverted cast iron skillet.
- Put all of the dry ingredients into the bowl of a stand mixer and mix briefly. Combine the remaining ingredients and slowly add the to mixer running on low speed.
- The mixture will be wet and sticky. Divide the dough into 6 equal sized pieces with oiled hands.
- Place the dough onto a piece of parchment paper and slightly flatten the dough with oiled hands.
- Using an oiled rolling pin, roll out to about 1/8 thick for wraps or 1/4 inch for flat bread.
- Place the dough, still on the parchment, onto the stone or baking sheet. Bake for 7 minutes for wraps or 12-15 minutes for flat bread.
- Place them between a folded piece of parchment and cover with a towel to keep warm.
- Use these delicious wraps or flat bread any way you like. You could add a half teaspoon of your favorite dried herbs with the flour to pump up the flavor as well. Yum! Enjoy!
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