Whole Wheat Tortilla Wrap

🛒 Ingredients

• Whole Wheat Flour 35 g · 119 kcal
• Water 10 g · 0 kcal
• Olive Oil 4 g · 36 kcal
• Baking Powder 1 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, whisk together 2 cups (240g) whole wheat flour, 2 teaspoons (8g) baking powder, and 1.5 teaspoons (8g) salt.
2. Add 2 tablespoons (30g) olive oil and gradually pour in 2/3 cup (160g) warm water, mixing until a shaggy dough forms.
3. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. Divide the dough into 8 equal portions.
4. Cover the portions with a clean cloth and let them rest for 15-20 minutes. This allows the gluten to relax, making them easier to roll.
5. On a lightly floured surface, roll each portion into a thin, round tortilla, about 6-8 inches (15-20 cm) in diameter.
6. Heat a non-stick skillet or griddle over medium-high heat. Cook each tortilla for 30-60 seconds per side, until light brown spots appear and it puffs up slightly.
7. Stack the cooked tortillas and cover them with a clean kitchen towel to keep them warm and soft. Serve immediately or store for later use.