Wrap Attack

Whole Wheat Wraps

 

4 c. Whole Wheat Flour

1 tsp. Salt

1/4 tsp. Baking powder

1 c. Warm water

Mix dry.  Then add the water, add additional water a tbsp. at a time until you have a nice pliable dough. (Warning: You probably will need extra water).  Knead your dough on a lightly floured surface.  Separate dough into 16 equal sized dough balls.  Cover and let rest for 20 minutes.  Next you will roll the balls, thick or thin, which ever you like, on a well floured surface.  Make sure your balls are well floured too.  You will soon be balless.  You can stack on a plate separating the wraps with wax paper.  I did not have wax  so I used extra flour so they would not stick and that worked too, just powderier.  All you have to do now is a heat an ungreased skillet up on med-high heat and warm either side for 20 to 30 seconds.  Place immediately into a ziplock baggy to lock in moisture and steam.  Then Viola.  You are done.  They are not the most flavorful plain but filled they will make dreams come true.  Well, mine anyhow.  I also discovered that if you leave them in the pan because you have an attention span off a kitty on catnip, they make great chips.