Quinoa wraps (gluten free)
Makes 5-6 X 22cm diameter wraps (8.6 inch)A more hydrated dough will make more wraps than a drier dough. *1 Australian tablespoon is 20ml, whereas US, Canadian, NZ and UK tablespoons are generally 15ml. Use ml specified in recipe or add an extra teaspoon if you are based in one of these places.
Ingredients
For the wraps:
- 220g quinoa flour (see body of post)
- 5g (1 teaspoon) sugar
- 5-7.5g fine salt
- 20g psyllium husk powder
- 20ml (1 tablespoon)* oil of choice
- 100g thick plain yoghurt (I used Jalna lactose free Greek)
- 125 - 185ml (1/2 - 3/4 cup)* boiling water
To roll and cook the wraps:
- plenty of tapioca flour, for rolling out the dough
- Oil, for cooking the wraps
Instructions
- Whisk together all the dry ingredients in a large bowl.
- Add the oil, yoghurt and boiling water and use a spoon to quickly stir the dough together. Quite quickly, it should become a moist but cohesive dough that you can pick up (be careful though, it will be hot!). Add the boiling water and more if needed to form a dough that is plump, moist and feels a tiny bit wetter than would easily roll out. The dough shouldn't feel crumbly or chalky in your hands.
- I find that this dough benefits from being slightly too wet to begin with (see hydration notes in body of post). It makes for softer wraps and dough that is easier to roll out.
- Allow the dough to sit for a minute or so (up to 10 minutes for a wetter dough) then place onto a dry clean bench top. Knead for a minute or just until it forms a smooth, moist ball of dough. Cover with the bowl you mixed it in for 2-3 minutes.
- Flour a bench top with tapioca flour. Divide the dough into 5-6 balls. These wraps are best when made really thin – they are more flexible and less doughy.
- Take the first piece of dough and roll it out as thin and wide as you can. I aim for roughly 2mm thickness. Use a large mixing bowl with a sharp lid or a spring form cake tin edge (22cm diameter) to cut a circular wrap out of your dough. Make sure the dough is larger than the bowl before you cut. Press down and wriggle gently to ensure a clean cut.
- Gather the scraps back into the dough and repeat with the remaining dough until you have all your wraps.
- Preheat a large skillet or fry pan over a medium heat. Once hot, add a scant amount of ghee or oil if you’re using it. Add the first wrap and cook for 1-2 minutes before flipping to cook on the other side. The wrap should look cooked and perhaps have some lightly browned spots. Repeat with the remaining wraps.
- Store leftovers in an airtight container in the fridge. To use, simply microwave or heat in a steamy oven to restore their flexibility. You can also freeze and defrost the wraps in the microwave or in a warm pan with a splash of water for steam.
Notes
- You can use vegan yoghurt in place of regular yoghurt here. Choose a plain, unsweetened variety and try to find one that is as thick as possible. You might need to adjust the hydration of the dough if you use a runny yoghurt.
- The sugar is added for browning and to offset any slight bitterness from the quinoa flour.
- It’s very important to roll these wraps thinly. Thick dough will remain uncooked and be unpleasant to eat. It also will not be able to roll up like thin dough. This batch of dough should make 5-6 22cm diameter wraps that are only 2-3mm thin.
- You can double this recipe and freeze the wraps. I defrost them in the microwave, but you could also heat them in a steamy pan or just let them come to temperature before using.
Tried this recipe?Let us know how it was!