Anyone who knows me well understands my love of healthy, nourishing food and my curiosity for trying new recipes and ingredients. This recipe has become a staple for me as the wraps are so versatile.
I have made savoury flavoured ones using Indian spice or simply garlic granules and black onion seeds. Also sweeter spiced ones with cinnamon and vanilla.
They can be made in different sizes depending if you want to use them like a pancake (smaller) or a wrap (larger).
The end product is rather like a chapatti and due to the psyllium husk they stay flexible. I keep them layered in greaseproof paper in a ziplock bag and they stay fresh for a few days. They are low carb, gluten and dairy free. The psyllium husk is a source of soluble fibre which helps to keep your bowels regular and feed the healthy bacteria in your gut.
Ingredients
16 g Whole Psyllium Husk
60 g Coconut Flour fine, fresh, no lumps
240 ml Lukewarm water
15 ml Extra virgin olive oil or coconut oil
1 g Bicarbonate of soda
1 g salt - optional
Instructions
In a medium mixing bowl, combine the psyllium husk and coconut flour (if lumps are in your flour, use a fork to break them up before measuring the flour, the amount must be precise).
Add in the lukewarm water), olive oil (or coconut oil) and bicarbonate of soda. Give a good stir with a spatula, then use your hands to knead the dough. Add salt or other seasonings as preferred.
Knead for 1 minute. The dough is moist, and it gets softer and slightly dryer as you go. It should come together easily to form a dough, as in my picture. If it is too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. It must come together as a dough.
Set aside 10 minute in the mixing bowl.
Now the dough must be soft, elastic, and hold well together. It's ready to roll.Cut the dough into 4 even pieces for larger wraps or 6-8 pieces for pancake size, roll each piece into a small ball.
Place one of the dough balls between two parchment paper pieces, press the ball with the palm of your hands to stick it to the paper, and start rolling with a rolling pin as thin as you like your wrap.
Unpeel the first layer of parchment paper from your wrap. Use a lid to cut out a round. Keep the outside dough to reform a ball and roll more wraps - that is how I make 2 extra wraps from the 4 balls above
I found using a cast iron tortilla press saved me time and produces a near perfect round without needing to trim it.
Warm a non-stick frying pan over medium/high heat. Add one teaspoon of olive oil or coconut oil of your choice onto a piece of absorbent paper. Rub the surface of the pan to make sure it is lightly oiled. Don't leave any drops of oil, or the wrap will fry!
Flip over the wrap on the hot pan and peel off carefully the last piece of parchment paper.
Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
Cool the wrap down on a plate and use as a sandwich wrap later or enjoy hot as a side dish or for a sweeter variant top with nut butter, coconut yoghurt and berries.
Rewarm tips: they are softer when cold and stored for a few days. I rewarm mine in the pan or a hot oven or make a sandwich wrap in a toaster press.
Freeze: you can freeze them as you will freeze regular flatbread. Rewarm in the oven or in a sandwich toaster to give them a little crisp
Recipe adapted from: www.sweetashoney.co
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