I love different flavoured wraps. What I don’t like is all of the extra ingredients that store bought wraps can have, such as
- mono and diglycerides
- potassium sorbate
- fumaric acid
- monocalcium phosphate
- sodium stearoyl-2-lactylate
- sodium acid pyrophosphate
- calcium acid pyrophosphate
- cellulose gum
- calcium peroxide
- Distilled Monoglycerides,
- Fumaric Acid
- Calcium Propionate
- Sorbic Acid
The wraps in my recipe don’t stay fresh for weeks, but I think that is a more than fair trade-off for not having all of these extra ingredients in the wraps.
You can do this recipe by hand, in a stand mixer, or in a bread machine (my preference when busy! Also, this method helps incorporate the tomatoes).
1/2 cup sun-dried tomatoes, finely chopped, soaked in warm water for at least 30 minutes
5 tablespoons water
1.5 cup all-purpose flour
½ teaspoon baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
5 tablespoons non-dairy butter/margarine
2-3 tablespoons water
1-2 tablespoons nutritional yeast (optional)
2 tablespoons fresh herbs of choice, finely chopped, such as basil (optional)
- Soak your tomatoes. Once they are done, drain them. You can reserve the water for the 5 tablespoons of water required for the next step.
- Pulse your tomatoes in a food processor with the 5 tablespoons of water until it resembles a paste.
- Mix together the dry ingredients
(Or alternatively throw all ingredients into a bread maker – just check periodically to see if you need to add more water or flour so that it forms a soft ball that is slightly tacky – then move on to step 6, skipping step 7).
- Cut up the butter and mix into the flour until the butter is the size of peas or smaller (like you would do with pastry).
- Add in the tomato mixture, as well as 2-3 tablespoons of water until the mixture starts to form a ball. Add as little as you can so that your mixture isn’t too wet.Transfer the dough to a lightly floured surface and lightly knead until dough is soft. It should not be sticky. If it is sticky add a small amount of flour to the surface and incorporate in while you kneed. Try not to overmix.
- Divide the dough into 6-8 balls, roughly the size of golf balls
- Cover the balls with a towel and let relax for 10 minutes.
- Roll out each individual ball on a lightly floured surface until the tortilla is thin (it should be translucent when held up to the light).
- Warm up a cast iron pan on medium heat. Do not put oil it.When pan is hot, cook each tortilla individually. Once the tortilla starts to bubble on one size, flip and cook the other side.Cover the cooked tortilla loosely with a towel while you cook the others. Serve immediately or keep covered with towel until ready to serve. They are best served the day off.