Recipes
Spinach Wrap Recipe
Servings |
MetricUS Imperial
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Ingredients
- 3 cups white whole wheat flour or all-purpose
- 2 tsp. baking powder
- 1 tsp. heaping salt
- ½ cup chopped spinach
- 5 tbsp. unsalted butter softened
- 2/3 to 1 cup Water divided
Ingredients
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Instructions
- Combine the flour, baking powder, salt, and spinach in the bowl of a food processor. Pulse thoroughly to finely chop the spinach.
- Add the butter.
- Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.)
- With the food processor running, add 2/3 cup of the water in a slow steady stream until the dough just forms a cohesive ball. If needed, add additional water 1 to 2 tablespoons at a time until the dough comes together.
- Knead for 30 seconds more, until the dough is tacky. If the dough is too sticky, add a bit more flour.
- Transfer the dough to a lightly floured work surface and divide into 8 equal pieces. Cover with a clean kitchen towel and let rest for 10 minutes.
- Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disk.
- Dust lightly with flour and roll the dough into a very thin circle, about 10 inches in diameter.
- Carefully transfer the shaped dough disk to the heated skillet and cook each side for about 10-20 seconds, just until bubbles form and are lightly browned. Do not overcook or the wraps will be too stiff.
- Immediately transfer the cooked wraps to a plate and cover with a damp kitchen towel.
- Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Stack on top of each other as they finish cooking.
- The steam and moisture that collect when the wraps are stacked together will help keep them tender.
- Roll with your favourite stuffing and serve.
Recipe Notes
Store in an airtight bag in the refrigerator for 2-3 days, or freeze.
If the wraps are stiff before use, microwave briefly (about 20-30 seconds) to make them more malleable.