Ingredients:
250g unbleached spelt flour
100g water
50g organic extra virgin olive oil
pinch Himalayan salt
Method:
Place all ingredients in TMX bowl and knead for 1 minute on interval speed.
Tip out on bread mat or lightly floured surface and knead into a ball. Cut into 6-8 pieces (depending on the size wrap you require) and roll into little balls in your hands.
Heat a fry pan on the stove (I use medium heat). Roll each ball out as thinly as possible into a circle shape and then place in the dry fry pan. Keep a close eye on the wrap as they can burn easily and turn when the spots turn brown.
Tips:
They will puff up a little, but just press the air out gently with a spatula.
Take care not to overcook. It is better to remove them a little early from the pan than overcook them.
