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Homemade Beetroot Wraps

  • Serving Size: 10

  • Author: TRTLMT. Recipe comes from "Mixing with Kids: Sneaky Veggies"
  • Total Time: 45

Description

Cooking wraps can take some practice whilst you determine the right temperature of your stove. Don’t give up!


Scale

Ingredients

  • 440g plain our, plus extra where needed
  • 170g water
  • 1 fresh (pre cooked) baby beetroot ball*
  • 50g olive oil
  • 1 tsp salt, optional

Instructions

Mix like this

  1. Place flour, water, beetroot, oil and salt into bowl. 5 minutes / Closed Lid / Kneading Speed.
  2. Carefully remove the dough from bowl. Divide your dough into 10 pieces. Allow dough to sit for 15 minutes.
  3. Using a little flour to dust, roll out the dough into thin circles. Keep moving the rolling pin, using firm pressure, over the dough. You may like to flip the dough over a few times during the process to get them even. My shape is very rustic. They need to be a few millimetres in thickness so they cook quickly and evenly.
  4. Place a large frying pan over medium heat. Once the pan is warm, place a wrap in it. Once you start to see lots of bubbles or a few large bubbles it’s time to flip the wrap over.
  5. Continue to cook for a few minutes until cooked through.
  6. Place wrap onto a plate and cover with a tea towel.
  7. Continue cooking the remainder of wraps ensuring you place it onto the pile and cover with the tea towel once cooked. This will keep them nice and soft.
  8. Allow to cool completely before storing.

Or cook like this

  1. Place flour, water, beetroot, oil and salt into food processor. Process on High until a dough forms.
  2. Carefully remove the dough from bowl. Divide your dough into 10 pieces. Allow dough to sit for 15 minutes.
  3. Using a little flour to dust, roll out the dough into thin circles. Keep moving the rolling pin, using firm pressure, over the dough. You may like to flip the dough over a few times during the process to get them even. My shape is very rustic. They need to be a few millimetres in thickness so they cook quickly and evenly.
  4. Place a large frying pan over medium heat. Once the pan is warm, place a wrap in it. Once you start to see lots of bubbles or a few large bubbles it’s time to flip the wrap over.
  5. Continue to cook for a few minutes until cooked through.
  6. Place wrap onto a plate and cover with a tea towel.
  7. Continue cooking the remainder of wraps ensuring you place it onto the pile and cover with the tea towel once cooked. This will keep them nice and soft.
  8. Allow to cool completely before storing.

Notes

  • * Found in the fresh veggie section of the supermarket in the vacuum sealed pack. Or you can use a tinned beet.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.