Wholemeal spelt wraps

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 1 tsp baking powder
• 5 tbsp rapeseed oil
• 100 ml water, maximum 150 ml
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

for 8 pieces

Knead the ingredients into a non-sticky, elastic dough. Start with just 100 ml of water, then gradually increase until the consistency is just right. The dough should no longer be sticky, but should be pliable. Let it rest for at least 20 minutes. Then divide into 8 portions, roll out to a 20 cm diameter, and briefly fry in a very hot, non-stick pan without oil until the wraps are blistered, turning once. Don’t leave them in the pan for longer than 30 seconds to prevent them from becoming hard; you’ll still want to wrap them.