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Earth Born Love

Rye Wrap/Tortilla

I've taken the wraps/tortilla's off my product list because of the difficulty transporting them and also because they really need to be eaten when freshly made. So I thought I'd share it with you to give you the option of making it yourself. I will publish new recipes from time to time, so check in often to see what's new...

Ingredients

3 cups pure rye flour (keep 1 cup seperate for dusting and to prevent dough from sticking)

1t salt

Herbs of your choice (I use sweet basil, parsley and mustard)

45ml oil

1 cup water

Method

This dough is rather sticky, you'll be well-advised to keep the seperate cup of flour handy to prevent dough from sticking to your hands and your workspace.

Mix together all above ingredients(except seperate cup of flour) with a spoon.

Once a dough starts forming, add the seperate cup of flour a bit at a time and keep any leftovers for later use.

When the dough starts pulling away from the side of the container, turn the dough out on your workspace and scrape the left-over dough from the sides of the container.

Knead the dough until it is smooth.

Divide the dough into 12 – 14 pieces, using the left-over flour as needed to prevent it from sticking. (Smaller wraps/tortilla's are more manageable for beginners).

Wipe surface of the wraps/tortilla with the flour regularly while rolling it out into thin circles. It must be rolled very thinly and must not stick to anything (so use that flour!).

Turn the wrap/tortilla around, sprinkle with flour and roll out on other side as well.

Heat a griddle or skillet on medium heat. Brush the pan with a little bit of oil.

Cook wrap/tortilla in the hot pan. At first it will stick to the pan but when you can move it around in the pan you can brush the top side with a little oil and turn it over. Make sure that both sides are brushed with oil at least once. As soon as the wraps are golden-brown and spots starts forming, remove from pan and start on next wrap. The cooking time per wrap is approximately 1 or up to 1 ½ minute.

Put the finished wrap on a plate and cover to prevent it from drying out and becoming hard.

Serve with a filling of your choice.

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