Cook like a pancake. Recipe makes about 4-5 wraps depending on size and thickness. The addition of Tapioca flour removes the strong chickpea flavour. Don’t overcook or they do become a bit hard to roll up.
Ingredients
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1 Cup Chickpea (Besan) Flour
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1 Cup Tapioca Flour
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A few cracks of Himalayan Salt
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1 Cup filtered Water at room temperature
- A dash of Extra Virgin Olive Oil
Method
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In a large bowl, sieve and mix together the chickpea and tapioca flours. Add a few cracks of salt.
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Stir in the water a little at a time, and mix thoroughly with a whisk. Add olive oil if using and mix through. The consistency should be like that of a crepe mix.
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Preheat your cast iron pan on low heat, while letting the wrap mix rest for a couple of minutes.
- Add a little olive or coconut oil to pan, give it another 30 seconds to warm through, then cook like a pancake making sure it is not too thick.
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Add a little oil in between each wrap during cooking.
- Have your toppings ready to go, wrap it up and enjoy!