This easy flatbread wrap recipe is ideal for a wrap filled with salad for lunch, as naan bread with curry, or as a breakfast wrap. The recipe is also nut free and egg free.
Mix the dry ingredients together really well so the chia and psyllium don’t coagulate when the water is added.
Add water and melted butter and mix together to form a pliable dough. Allow the dough to sit for about 10 minutes so it becomes more pliable.
Divide the dough into approximately 12 pieces for larger flatbread. Roll each piece into a smooth ball.
Using quality baking paper, place one piece of dough onto a piece of paper, squash it down a little and place another sheet of paper on top. You can draw a guide on the back of the baking paper to assist with obtaining a round shape.
Using a rolling pin, flatten the dough out until very thin, using a roll and rotate the paper motion, rolling the dough outwards to create a circular shape.
The dough should end up between 1 and 2mm thick and roughly the size of a small dinner plate. Roll these thinner rather than thicker as they are very pliable and they will puff very slightly when cooked. If you roll it too thin and it doesn’t hold together, simply roll it into a smooth ball again with your hands and reroll with a rolling pin.
Heat oil, butter or ghee in a frying pan on low to medium heat.
Gently peel the flat bread off the paper and cook on each side for 2 minutes until slightly brown, greasing the pan again when you flip the bread over.
Turn the heat down if browning too much. Remove from pan and regrease pan ready for the next flat bread.
Variations
Linseed wraps (as pictured)- add ¼ cup whole flaxseeds/linseed to the dry ingredients.
Chia wraps- add ¼ cup whole chia seeds to the dry ingredients
Cumin naan bread- sprinkle about ¼ teaspoon cumin seeds onto your dough ball just before you roll it out and cook as per the recipe.
To serve
Use this bread/wrap as you would any other wrap.
Ideal for lunch with salad or for breakfast as a burrito.
To reheat flat bread for naan bread, pan fry the bread in a splash of olive oil and a large dob of butter. Cook on each side till golden and warmed through.