Whole-grain wraps

Ingredients for 1 servings:

• 380 g wholemeal flour
• 1 tsp, heaped baking powder
• 1 tsp salt
• 6 tbsp rapeseed oil
• 220 ml water, warm
• Flour for the work surface
• 1 tbsp hummus
• Baby spinach
• red cabbage
• Tofu, fried
• Sprouts
• bell pepper(s)
• Cucumber(s), sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

makes 8 pieces

For the dough, mix the flour, baking powder, and salt in a bowl. Add the oil and lukewarm water and knead until a smooth dough forms. Divide the dough into eight equal pieces and shape them into balls. Cover the dough balls and let them rest for 20 minutes. After the resting time, roll out the dough pieces thinly with a rolling pin on a floured work surface. Heat a pan and cook the dough flatbreads over medium heat for about 30 seconds on each side. When the tortillas start to bubble, simply turn them over. To prevent the tortillas from drying out, cover them with a kitchen towel after baking. Then fill the tortillas as a delicious wrap with the ingredients of your choice. Tip: They will keep for a few days wrapped in foil and can also be frozen.