Brunch / Recipes / Sauces, Sides & Fingerfood

HOMEMADE WRAPS

Name: HOMEMADE WRAPS
Prep time: 1 h 40 min
Cook time: 15 min
Total time: 1 h 55 min
Ingredients: 42 g fresh yeast or 2 teaspoons of dried yeast; 1 teaspoon sugar; 350 ml warm water (1 1/2 cups); 700 g flour; 1/4 cup olive oil; 2 teaspoons salt

29. September 2020

This recipe for my delicious homemade wraps works for anything you want to fill it with. They are perfect to use up leftovers in the fridge.

These are my two favourite wrap ideas: sweet potato, black beans and veggie mince (picture) or sweet potato, sour cream, rocket salad and veggie scramble.

The homemade wraps taste amazing when they’re fresh, but you can keep them in an airtight container in the fridge for a couple of days and just warm them up in the dry skillet. And of course you can freeze them to always have a quick snack at hand.

Recipe

Ingredients for 10 homemade wraps

42 g fresh yeast or 2 teaspoons of dried yeast
1 teaspoon sugar
350 ml warm water (1 1/2 cups)
700 g flour
1/4 cup olive oil
2 teaspoons salt

How to make the homemade wraps

Dissolve yeast and sugar in warm water and let sit for about 5 minutes.

Knead with flour, olive oil and salt for several minutes, until you have a soft dough. Adjust the flour/ water ratio a little, if the dough is too dry or sticky.

Put a little olive oil in a bowl and on your hands, then put the dough in the bowl, cover it with a tea towel and let it rise for at least one hour. The dough should double in that time.

Then knead the dough again on a well-floured surface and divide in 10 parts, roll the into balls and let them rest under the tea towel for another 20 minutes.

Now roll them into circles the size of your skillet and roast them in the hot skillet with a little olive oil for about 2 minutes from both sides.

HOMEMADE WRAPS

29. September 2020

by Nina

Category Brunch Recipes Sauces, Sides & Fingerfood

Serving Size

10 wraps

Prep Time

1 hour, 40 minutes

Cook Time

15 minutes

Total Time

1 hour, 55 minutes

Ingredients

42 g fresh yeast or 2 teaspoons of dried yeast
1 teaspoon sugar
350 ml warm water (1 1/2 cups)
700 g flour
1/4 cup olive oil
2 teaspoons salt

Instructions

Dissolve yeast and sugar in warm water and let sit for about 5 minutes.
Knead with flour, olive oil and salt for several minutes, until you have a soft dough. Adjust the flour/ water ratio a little, if the dough is too dry or sticky.
Put a little olive oil in a bowl and on your hands, then put the dough in the bowl, cover it with a tea towel and let it rise for at least one hour. The dough should double in that time.
Then knead the dough again on a well-floured surface and divide in 10 parts, roll the into balls and let them rest under the tea towel for another 20 minutes.
Now roll them into circles the size of your skillet and roast them in the hot skillet with a little olive oil for about 2 minutes from both sides.