Spelt rice protein wraps

Ingredients for 1 servings:

• 290 g spelt flour type 630
• 30 g rice protein powder
• 150 ml water
• 50 ml olive oil
• 1 tsp salt
• n. B. spice(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple, flexible, healthy, protein-rich, easy to prepare

Sift the flour and mix with the salt and rice protein powder. Add the water and oil and mix with a fork until you have a smooth dough. Continue kneading by hand until the dough is smooth and elastic. Divide into 8 pieces and roll into small balls (70 grams each). Flatten the balls with your hand, dust both sides with a light flour, and roll them out thinly with a rolling pin. Fry in a hot, non-stick pan without oil on both sides; depending on the heat, 30 seconds per side is enough. Then immediately place them in a covered bowl to keep them soft until ready to use. Tips for further processing: For topping, I use a sauce and whatever I feel like, such as ajvar, passata, cheese, tomatoes, bell peppers, salami, ham, tuna, falafel, chickpeas, veggie mince, pepperoni, feta, mozzarella, arugula, chili, etc. There are no limits to your imagination and taste. If you like, you can also bake the filled wraps in the oven at 160°C (320°F). I often make multiple batches and freeze them.