Whole Wheat Wraps

These are great! Make your favorite Mexican dish, or alternate sandwiches or even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish.

Step: 1

In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.

Step: 2

Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.

Step: 3

Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.

Step: 4

Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

Per Serving: 102 calories; protein 4.1g; carbohydrates 21.8g; fat 0.6g; sodium 152.5mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.