Sunday, August 17, 2014

Flat Bread or Wraps

This recipe is perfect for flat bread or wraps. I have been looking for the perfect recipe for gluten-free flour tortillas or wraps and this is it! Every recipe I've tried, until now, has been dense and gummy! I found this recipe over at A Girl Defloured. The only thing I changed was I used my bread flour mix, doubled the amount of oil used and only baked them for 7 minutes. They are soft and flexible as you can see in the photo above. You've gotta try this recipe! Here's a link to the Chicken Tortilla Soup pictured above.


  • 2 cups of Bread Flour Mix
  • 1 teaspoon xanthan gum (omit if your mix contains it)
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons light olive oil
  • 1 egg + 1 egg white
  • 1/4 cup milk
  • 2/3 cup water
Preheat your oven to 425F with a pizza stone inside. If you don't have one, you can use a heavy baking sheet in it's place or a large inverted cast iron skillet.
Put all of the dry ingredients into the bowl of a stand mixer and mix briefly. Combine the remaining ingredients and slowly add the to mixer running on low speed.

The mixture will be wet and sticky. Divide the dough into 6 equal sized pieces with oiled hands. 
Place the dough onto a piece of parchment paper and slightly flatten the dough with oiled hands. 

Using an oiled rolling pin, roll out to about 1/8 thick for wraps or 1/4 inch for flat bread.

Place the dough, still on the parchment, onto the stone or baking sheet. Bake for 7 minutes for wraps or 12-15 minutes for flat bread. 

Place them between a folded piece of parchment and cover with a towel to keep warm. 

Use these delicious wraps or flat bread any way you like. You could add a half teaspoon of your favorite dried herbs with the flour to pump up the flavor as well. Yum! Enjoy!

Follow my blog with Bloglovin

Print Friendly and PDF