Prep 10 mins
Cook 30 mins
These are a wonderful alternative to wheat flour wraps or roti. Great with a curry, or instead of garlic bread with a salad or to have with soup. If using for wraps for lunch use fresh as they tend to dry out a bit when refrigerated. But leftovers the next day can be brushed with olive oil and garlic and rosemary and crisped up in the oven to use as a pita style chip. Great for kids lunch boxes. Depending on the type of rice and potato flour you are using you may have to adjust the liquid a little. This is a tender dough so roll out gently and use plenty of cornmeal flour on your board. I find that the dough sticks to a wooden board too much so use plastic, glass or marble surface. You could play around with cornmeal quantity if you wanted to. Got this recipe off a Sky TV cooking programme.
- Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
- Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
- Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.
I thought this was a great recipe. It was very easy and tasty also!
These were really good. This was the first time that I have had success in making an alternative to wheat flour wraps. Every other time I've failed until I tried this recipe. Thanks for a great recipe Jack & Fiona!
This was a great recipe. I didn't have any potato flour, so I used tapioca instead. Then arrowroot as the next ingredient. I also didn't use buttermilk, just plain soymilk. It folded up nicely and held Gyro the way a wheat pita bread would. I also think that I will love them for any wheat tortilla substitute. I will be making these often! Thank you for posting the recipe!!