Homemade Soft Whole Wheat Wraps (Dairy-free)

Sarah Cobacho holding a freshly cooked whole wheat wrap from a stack on a plate

Homemade Soft Whole Wheat Wraps (Dairy-free)

Soft, pliable whole wheat wraps made from scratch with just five simple ingredients and no dairy. Ready in under an hour, freezer-friendly, low-sodium, and so much better than store-bought.

Author Sarah Cobacho (plantbaes.com)

PREP TIME5

COOK TIME15

Resting Time30

TOTAL TIME50

Servings 4

Course Bread

Cuisine International

Keyword dairy-free wraps, easy flatbread, healthy wraps, homemade wraps, meal prep bread, no-yeast bread, soft wraps, vegan wraps, whole grain wraps, whole wheat wraps

Ingredients

1 heaped cup whole wheat flour see notes
½ heaped cup all-purpose flour
3 tbsp olive oil plus more to cook
½ cup + 2 tbsp boiling water
½ tsp fine sea salt

Instructions

Make the dough: To a large bowl, add the whole wheat flour, all-purpose flour, olive oil, boiling water, and salt. Mix with a spoon, then use your hands to bring it together into a ball.
Knead: Lightly flour your work surface (I use a wooden cutting board). Transfer the dough to the surface and knead for 2 minutes.
Rest: Transfer the dough back to the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.
Roll: Cut the dough into equal pieces based on the number of servings (e.g., if you haven't adjusted the initial amount, that's 4). Lightly flour your surface again. Roll one piece into a ball, then roll it out with a rolling pin into a thin circle, about 1/16 inch (1.5 mm) thick. It's okay if it's not perfectly shaped.
Cook: Heat a pan over medium-high heat and lightly spray with olive oil. Let the pan heat for at least 3 minutes to make sure it's hot, then add one wrap. Cook for 2 minutes, you might notice some small bubbles form, then flip and cook for 1 1/2 minutes. As the pan gets hotter, you may only need about 1 minute per side. Try not to overcook or the wraps will harden.
Repeat and keep soft: Repeat with the remaining dough. Stack the cooked wraps on a plate and cover with a clean kitchen towel so the steam keeps them soft.

Notes

Flour notes: Whole wheat flour is also called wholemeal flour in some countries like Australia and the UK.

Measuring the flour: Add the flour to the cup, then gently tap the cup on the bench to help it settle. This recipe uses a heaped cup of flour.

Storage (fridge): Keep the wraps on a plate, wrapped in a clean kitchen towel, in the fridge for up to 3 days. They will firm up, so warm before using to make them more pliable (about 30 seconds in the microwave, or briefly on a pan).

Freezer-friendly: Freeze the wraps with a piece of parchment paper between each one so they do not stick. When ready to eat, thaw at room temperature for about 30 minutes, then warm slightly in the microwave or in a pan.

Nutritional Information - Per Serving