Making Flatbread (wraps)
gluten free, dairy free, egg free, nut free, corn free, soy free, sugar freesuitable for RPAH Elimination and Failsafe diet
These are really delicious, soft and pliable to make the perfect wrap.
Here are a collection of tips to help you make the best wrap...
TIP 1
Don't be tempted to thin the batter... just add 1 1/4 cups of water. The batter will be very thick and you will need to use a spatula to spread it in the pan. If you add more water the gums will lose stability and the batter will lose its structure.
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| The batter will be thick and glossy |
TIP 2
Spread out the batter in your pan with a spatula. Start in the centre and spread out around your pan... spread it as thinly as you would like it to be. If you want to make 'naan' style bread, leave it nice and thick.
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| Spread out the batter with your spatula |
TIP 3
Use a cold pan to spread the batter. This will stop the batter from instantly cooking and give you time to spread it out to your desired consistency. Cool down your pan in between wraps by rinsing the back under cold water until there is no steam.
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| Cool the back of the pan under cold water |
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| Leave under the water until there is no more steam |
TIP 4
Layer your hot wraps on top of eachother to soften... When they are first cooked they are crispy. If you want to use them as wraps, the steam, when layered, will soften them and make them pliable
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| Layer your wraps... the steam will soften them |
TIP 5
Freeze leftover wraps between layers of baking paper for quick lunches. Defrost on the bench or in the microwave.
Enjoy filled with meat and salad, spread with melted garlic butter to have with your fav curry, wrap it around a sausage or just eat them plain!
