Chickpea, Oats & Spelt Wrap
A nutritious flour mix, that is high in protein, and lower in carbs than standard wheat flour. Easy too mix, roll and bake in the pan. This can also be used as a pizza base . The below will make around 4 to 6 wraps or pizza bases, or split it to make both.
Wrap Ingredients
- ½ cup chickpea flour
- 1½ cups spelt flour
- ½ cup oat flour
- ½ cup macadamia flour or almond flour
- 1 egg
- ½ cup milk
- 1 tsp olive oil
- ½ tsp salt
- ½ tsp baking powder
Make the dough
- Mix all four flours, the salt and baking powder in a bowl.
- Whisk the egg, milk and olive oil together. Pour into the dry ingredients and mix.
- Knead briefly until you have a soft dough. If it feels dry or cracks as you knead, add a little extra milk or water, 1 tablespoon at a time. If it is sticky, dust with a little spelt flour.
- Cover and rest for 15 minutes.
For wraps
- Divide the dough into 4 – 6 balls. Roll each one thinly between two sheets of baking paper.
- Heat a dry frying pan over medium heat. Cook each wrap for about 1–2 minutes per side, until lightly browned and cooked through.
- Keep cooked wraps under a clean tea towel so they stay soft. Fill as desired.
For pizza bases
- Heat the oven to 220°C conventional, or 200°C fan.
- Divide the dough into balls and roll each into a thin round on baking paper. Prick the bases with a fork.
- Bake the bases plain for 8 minutes.
- Add a thin layer of tomato sauce and your toppings, such as spinach, mushrooms, peppers, red onion and a little cheese.
- Bake for another 8–12 minutes, until the edges are golden and the toppings are cooked.
Since this dough uses baking powder rather than yeast, the pizza base will be more thin and flatbread-style than a puffy, yeasted crust.
INGREDIENTS CAN BE BOUGHT HERE: