Such a fun and easy recipe to make! Experiment by mixing different herbs and spices into the dough.
Sift and combine dry ingredients into a bowl.
Melt butter and add to hot water. Pour liquid over dry ingredients and mix using a dough hook until well combined.
Roll dough into a ball and cover tightly with gladwrap to ensure it does not dry.
Remove approximately 50g of the dough (for medium wrap size), roll into a ball shape and then flatten with the palm for your had. Use a rolling pin to roll the dough into a round disc, approximately 1mm in thickness. If you find that the dough is sticking to the surface, try rolling it between two baking sheets. Alternatively, the dough may be passed through a pasta roller (I found that ‘setting 4’ on a Marcato Pasta Machine was the perfect thickness). Any offcuts may be pressed together and rolled out a second time. Repeat this step with the remainder of the dough. Experiment with different sizes. Be sure to keep dough covered at all times.
Heat a non-stick pan over a low heat. Lightly brush both sides of your rolled discs with butter and then place them on the hot pan. Allow them to fry for approximately 2 minutes on each side or until air pockets become golden brown.
Enjoy wraps with your favourite filling!
225g Organic Cassava Flour 75g potato flour ¾ teaspoon xanthan gum Generous pinch of salt 75g butter 300g hot water Extra butter for frying
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