60gfine gram flour chickpea/Besan See NOTES for alternatives
10gground psyllium husk grind finely in a blender (not 'psyllium powder')
¼tspfine sea salt
24gsunflower oil/olive oil
plenty of extra tapioca starch for dusting.
Mixing the dough
Weigh the flours, ground psyllium husk and salt into a large mixing bowl and mix thoroughly until evenly blended.
Add the oil and warm water and mix with a spoon/spatula until you have an even, wet (liquidy) paste.
Leave the paste to hydrate for 10 to 15 minutes, before working it with a firm spatula, flat knife or silicone spoon into a pliable dough ball.
When ready to make and cook the wraps, preheat a heavy-based frying pan over a high heat until extremely hot. Make the first wrap while the pan is heating…
Rolling the dough
Pull off a piece of dough about the size of a tangerine and roll into a ball before liberally dusting with tapioca starch. You can alternatively divide the mixture into 4 to 5 equal pieces and roll into balls, but ensure they are covered with a bowl or clingfilm until you are ready to roll each one.
Liberally sprinkle the work surface or a large sheet of baking paper with tapioca starch, before flattening the first ball with your hands.
Roll the dough into a circle about 8 to 9 inches (20 to 23 cm) in diameter. It should be about 1 to 2 mm thick. As you roll, carefully lift intermittently (with the help of the rolling pin) to check the underside isn’t sticking, re-flouring with tapioca starch as necessary.
If your circle has gone ‘wayward’ (or you are pedantic about shape), use a large pan lid to mark and cut round with a small, sharp knife. But be careful not to push the lid down into the dough. Set any off-cuts to one side.
Cooking the wraps
Carefully pick up the circle of dough and lay it into the very hot, dry pan.
Cook for about 30 to 45 seconds, until air bubbles start to rise on the surface.
Flip the wrap over using a heat-proof spatula and cook the other side for a further 30 to 45 seconds. The underside should start to slightly brown in the patches where the bubbles are.
Flip one final time for about 10 to 15 seconds, before removing to a plate lined with a tea towel. Fold the tea towel over the wrap(s) to keep them soft and warm.
While cooking each wrap, set to work rolling and preparing the next one, repeating the rolling and cooking process with the each ball of dough.
Finally, take any off-cuts of dough that have been set aside and knead into one ball, before rolling and cooking into a final wrap.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The ingredients in this recipe are finely balanced and I do not recommend changing them unless you have a dietary reason for doing so. If you need to substitute the gram flour, your best alternatives are sorghum flour, millet flour or buckwheat flour. These gluten free wraps are at their best on the day of making. However they can be re-warmed in the microwave for a few seconds the following day or so after and this will re-soften.