EASY YEAST-FREE WRAPS

5-6, 8-inch wraps, 30 minutes

INGREDIENTS

• 1 1/2 cups gluten-free all-purpose flour

• 1/2 cup arrowroot powder

• 1/2 tsp salt

• 3/4 cup warm water (adjust as needed)

• 2 tbsp olive oil or melted ghee (plus extra for cooking)

DIRECTIONS

1. In a large bowl, mix the gluten-free flour, arrowroot powder, and salt with a spoon. Add the warm water and olive oil or ghee. Stir until a dough forms.

2. Lightly sprinkle your surface with arrowroot powder. Knead the dough for about 2 minutes until it’s smooth and slightly sticky. Add more water or flour as needed to get a pliable consistency.

3. Cover the dough with a clean towel and let it rest for 5-10 minutes to make rolling easier.

4. Divide the dough into 6 equal balls. Place each ball between two pieces of parchment paper (to avoid sticking) and roll out into a thin circle, about 8 inches wide.

5. Heat a nonstick skillet or frying pan over medium-high heat. Lightly grease the pan with a little oil or ghee.

6. Peel the flatbread off the parchment paper and place it on the hot pan. Cook for 1-2 minutes until bubbles form and the bottom has golden spots.

7. Flip and cook the other side for 1-2 minutes. Repeat with the remaining dough, greasing the pan as needed.

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Notes

• These are actually pretty sturdy wraps that can hold some weight.

• People ask me all the time "what is a good tortilla, flatbread, or wrap??" Well, as you can see, you can make your own pretty quickly and with minimal ingredients.

• This is a great bread or wrap option to pair with soups or stuff with cooked mung beans and veggies for those who are sensitive to yeast and wheat.