Demi-wholewheat Vegan Wraps

Demi wholewheat Vegan Wraps

This is a very easy recipe for one of those staples which can turn a bunch of leftovers into a delicious meal!  I like to use demi-whole wheat flour, for which you can substitute half the amount of white flour and half of whole wheat, for a bit of added flavour, but you can just as easily make these white.  

I like to separate out my dough, set everything up, and then fry the first wrap while rolling the second, to avoid issues with dough sticking to surfaces, and to save space in the kitchen.  These are best hot from the stove, but I have used them the next day just as sucessfully - the key is to store them in a relatively air-tight container overnight, to stop them from becoming solid.    

Demi Wholewheat Vegan Wraps

Total Time: approximately 25 minutes

Serves: makes 8 medium wraps

3 cups of demi-wholewheat flour, or 1 1/2 cup white flour and 1 1/2 cup brown flour

pinch of salt

1/3 cup olive oil, plus 4 tsp for frying

1 cup water 

Mix the flour, salt, and olive oil.  Add the water, slowly, while mixing, until you have a dough that just holds together.  You may need slightly more or less than 1 cup of water.  Let the dough sit for 15 minutes, then separate into 8 evenly sized balls.  Roll these out into the desired thickness and width on a lightly floured surface.  Heat some oil in a frying pan (I use about 1/2 tsp for each wrap) over medium-high heat and fry the wraps, one at a time, until they begin to puff slightly, and develop golden-brown spots.  Flip over, and fry until the other side is also becoming golden brown.  Each wrap should take about 1 minute per side, depending on thickness.