Ok, I made these this morning. I preheated the oven to 200 then turned it off when i started putting finished wraps in to keep warm and used a 9in glass covered casserole dish instead of a towel and served right from that.
This is a good, simple recipe. Easy to follow. I made my dough, then just sprinkled flour over it right in bowl to knead till elastic and smooth, then just poured about 3t olive oil over it ,turned it a couple times to coat then covered and let rest as directed. Didnt need so much time in skillet, maybe about a min the first side and 30 sec or so on other.
Here's my trick though, instead of risking even more flour to roll out, which i thought maybe would make them tough, I flattened my dough balls onto waxed paper, folded it over it, then rolled it out. The oil on the balls help to peel it off paper easily. Though you will have to replace the paper every couple of wraps, as the paper gets "worn" from the rolling and will stick .
After making these a couple of times, I decided to add a touch of zing to mine, a couple of shakes of onion powder added to the flour mix adds a very nice touch without being overwhelming. I never buy them in a store now, compared to these, the packaged ones in the bread aisle are like trying to swallow a wool blanket. Happy eating!
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Ok, I made these this morning. I preheated the oven to 200 then turned it off when i started...