Wraps

Preheat over medium heat a dry skillet pan.  Combine all ingredients into a stand mixer beginning with the Frankie's gluten-free all-purpose flour blend.  (If your flour doesn't contain any psyllium fibre add in 1 tbsp per batch to give the wraps their stretch).

You may need to add a tiny bit more water.  The result in the dough is that the mixer will ball up the dough and everything will come together.

Separate the dough into 8-10 dough balls and roll each one.  On a large silicone mat roll out with plenty of dusting flour each ball of dough, rolling as thinly as possibly.  Cut into large circles and one at a time place each raw wrap onto the skillet.  Turn the skillet down to low so you don't burn the wraps.

Bake for about 60 seconds on each side, then remove and cover with a tea towel.  Additionally cooked wraps can be placed ontop of other cooked wraps (This will help continue to cook them, but to also soften them up and make them even chewier).

This recipe can be doubled, tripled, quadrupled...
Freeze any un-eaten wraps when they've cooled in a flat plastic bag.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
Frankie's flour is currently available in 2kg, 4kg, and 10kg amounts in Canada and 5lb in USA