You will need
In a medium-sized bowl, combine all your ingredients. With your hands, knead the dough until the dry ingredients are combined. The sides of your bowl should be clean. If you really need to add extra water, only add a teaspoon at a time. Your dough should be able to be rolled without being too wet.
Cover and leave to rest for at least 30 minutes. Put a golf ball sized piece of dough onto a lightly floured surface and start rolling it out. Just go gently, don’t go wild and press down hard. Keep turning your dough and dusting with flour as needed, but don’t overdo it or your wraps will be dry.
Roll the dough out as thin as you can, about 2mm thick. Place on a floured plate and lightly dust the top of the wrap with flour to prevent the wraps sticking together.
Repeat with the remaining dough.
To cook: heat a non stick pan or skillet to a medium temperature (you should not need to add any oil). Place wrap on pan and cook for about 1 minute before turning and cooking the other side. You can keep these in a warm oven while you cook all the wraps.
Uncooked dough can be tightly wrapped and stored in the fridge for 2-3 days. Bring your dough to room temperature before beginning to roll. You may need to add a teaspoon or two of water if it looks too dry.
Only need a couple?
Use a ⅓ cup Rustic White, 2 tablespoons of yoghurt, pinch of baking powder and a little water. Mix and leave to rest if time allows.
Storage:
Uncooked dough can be kept in an airtight container for up to 5 days. We find it best to roll in to golf sized balls before refrigerating. Just grab one or two out and let them come to room temperature for a few minutes before rolling and cooking.