and save yourself some dough in the process (see what I did there?).
This recipe is so incredibly simple and an absolute game changer for gluten free lunches. Without further ado, here’s the recipe; tips and tricks are at the end.
Ingredients:
1 cup golden flax meal
1/2 cup hot (almost boiling) water
1/2 tsp salt
If you like, add any (but probably not all!) of these additional flavor boosters: 1/4 tsp garlic powder; 1/2 tsp finely chopped dill (fresh or dried); 1 Tbsp dill pickle brine; 1/4 tsp cumin; 1/4 tsp curry powder; 1/4 tsp black pepper; 1/4 tsp chili powder
Kitchen equipment you’ll need:
Rolling pin, skillet or griddle, plastic wrap, mixing bowl, wooden spoon, a cooling rack is nice but not necessary, coffee grinder*
Directions:
Heat the 1/2 cup of water – either on the stove or in the microwave – until it is steaming. While the water is heating, give the flax meal a quick whirl through the coffee grinder to get it to a powdery consistency. *If you don’t have a coffee grinder, you can still try this recipe, but it will change the texture and take longer for the flax meal to absorb the water.*
Place the finely ground flax meal into a mixing bowl and add salt and any other flavorings you like. Carefully, pour in the steaming water all at once. Use a wooden spoon to stir until all the water is absorbed and the mixture starts to turn into a dough ball. Let the mixture sit for 5-10 minutes to finish absorbing liquid – this will help with stickiness.
Divide the dough into four or five balls. I made five out of this recipe, but if you want slightly larger wraps, just make four.
Preheat a skillet on medium heat. I used a well seasoned (but un-greased) iron skillet that I reserve for gluten free cooking. The settings on my cooktop go from one (the coolest) to 10 (the hottest). I preheated the skillet and cooked the wraps on number four.
While the skillet preheats, cut two sheets of plastic wrap (like Saran Wrap). Each sheet will need to be a little larger than you plan to make the wraps.
Lay one sheet of plastic wrap on the counter top. Place one of your dough balls in the center of the plastic wrap and cover with the other sheet. Press down slightly to form a circular disk instead of a round ball.
Use the rolling pin to roll out the wrap to the desired shape and size. I have tried round, rectangular, and blob shaped. Really, any shape will do but the easiest to fill and then roll was the rectangle. Some people trim the edges to make them perfect – but that just seems like extra work to me. When I made five wraps from this recipe, each wrap was about 5″ x 6″.
Once you have rolled out a wrap to the desired shape and size, remove the top piece of plastic wrap and set it aside (you will reuse it). Gently pick up the bottom piece of plastic and flip the rolled-out dough onto your hand. Lay the dough in the preheated skillet and leave it there for about 30 seconds. Once the bottom of the wrap lifts easily with a spatula, flip it over and cook the other side for about 30 more seconds. Burner temperatures and pans vary, so this may take you a little more time, especially if you are cooking in an aluminum pan instead of cast iron. If the wrap is sticking to the pan, it probably needs a little more time. Mine released easily and were beginning to brown when I flipped them.
While one wrap is cooking, you can roll out the next one. As you remove each wrap from the pan, lay it on a cooling rack or plate and repeat the rolling and cooking process with each dough ball until you are done. This really only takes a few minutes once you get the hang of it. You should be able to reuse the same two sheets of plastic wrap to roll out all the dough.
Once the wraps are totally cooled, you can store them in a plastic container or a ziploc bag in the fridge until you are ready to use them.
Happy eating, y’all!