Quick Flat Bread Tortilla Wraps

Makes 4-6 flatbreads

This recipe makes approximately 4 to 6 flatbreads. Serve these flat breads warm or cold with a suitable filling of your choice.

Free from Gluten, Milk, Peanuts, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

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  1. Measure the water into a jug.
  2. Sieve the flour and salt into a bowl and stir to combine.
  3. Add a little of the water and stir to make a smooth paste.
  4. Add the remaining water and oil and leave the mixture to stand for 15-20 minutes.
  5. Heat a little oil in a frying pan until it is nice and hot.
  6. Stir the batter then put a large spoon of batter into the pan, smoothing it out to form a circle 15cm/6” in diameter.
  7. Cook over a medium heat for 12–13 minutes as the surface starts to change colour and the edges start to lift.
  8. When the base is golden turn the flatbread over and cook the other side for 2-3 minutes.
  9. Remove the cooked flatbread to a plate and cover with foil to stop it drying out.
  10. Best eaten on the day of making.

Equipment

Frying pan

Cooking time

2-3 minutes

stodgier than wallpaper paste.

Hi Duncan and many thanks for your review.  We have since revised the timings on these tortilla wraps to a longer cooking time. If you have anymore problems, then please do not hesitate to contact us. Best wishes, Doves Farm. 

By Duncan
22 Aug 2017

So these basically look like pancakes?

Hi, Karlene - these do resemble pancakes with their round appearance; however, we can assure you that these are delicious quick flatbread tortilla wraps.  We have since amended the cooking time within the method. Best wishes, Doves Farm. 

By Karlene
18 Aug 2017

Sorry but this recipe really wasn't great. The finished product came out like a slimy pancake texture

Dear Kirsty, we are so sorry to hear of your disappointment; we have since amended the cooking time of these flatbreads within the method.  If we can help further, then please do not hesitate to contact us.  Best wishes, Doves Farm. 

By Kirsty
18 Aug 2017

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