Wholemeal Wraps Recipe: Soft, Flexible Homemade Flatbreads

Wholemeal wraps are thin, soft flatbreads made with whole wheat flour, warm water, a little oil and salt. This simple stovetop recipe makes flexible wraps for filling at the table, and a short rest helps the dough roll out without springing back.

Ingredients

2 cups (260 g) whole wheat flour, plus up to 2 tablespoons (15 g) for dusting
3/4 teaspoon (4 g) fine salt
2 tablespoons (30 ml) neutral oil, such as sunflower or canola
3/4 cup (180 ml) warm water, plus up to 2 tablespoons (30 ml) more if needed

Instructions

Mix the dough. In a medium bowl, stir together the whole wheat flour and salt. Add the oil and warm water, then mix with a sturdy spoon until the flour is moistened and a rough dough forms. Whole wheat flour absorbs water at different rates, so if dry crumbs remain at the bottom of the bowl, add extra water 1 teaspoon at a time. The dough should feel soft and slightly tacky, not wet or gluey.
Knead briefly. Tip the dough onto a clean work surface and knead for about 5 to 6 minutes, pressing it forward with the heel of your hand, folding it back, and turning it as you go. It will become smoother but may still feel a little less elastic than dough made with white flour. If it sticks persistently, dust your hands and the surface lightly rather than adding a large amount of flour, which can make the wraps dry.
Rest the dough. Shape the dough into a ball and return it to the bowl. Cover the bowl with a lid, plate or clean damp towel and leave it at room temperature for 30 minutes. This pause lets the flour absorb the water fully and relaxes the dough, making it easier to roll into thin rounds without pulling back.
Divide and shape. Set a dry skillet or griddle over medium-high heat so it can warm while you shape the wraps. Divide the dough into 8 equal pieces; for even portions, halve it, halve each half, then divide each quarter in two. Roll each piece into a ball and keep the remaining pieces covered so their surfaces do not dry out.
Roll the rounds. Lightly dust the work surface and rolling pin. Roll one ball into a thin circle about 8 inches (20 cm) across, turning it a quarter turn every few passes to keep the shape even. A few small irregular edges are fine. Brush away any heavy coating of flour, then place the rolled round on a clean towel while you roll another. If the dough repeatedly shrinks, cover it and let it relax for 5 minutes before continuing.
Cook the wraps. The skillet is ready when a drop of water sizzles on contact. Lay one round in the dry pan and cook for about 45 to 60 seconds, until bubbles form and the underside has a few light brown spots. Flip and cook the second side for about 30 to 45 seconds. Adjust the heat if the surface turns dark before the dough is cooked through. Transfer the wrap to a plate and cover it with a clean towel; cook the remaining rounds the same way, stacking them as they finish. The full batch takes about 16 minutes in a well-heated pan.
Keep them supple. Let the cooked wraps sit covered for a few minutes before filling. The trapped warmth softens the surface and makes them easier to fold. Use them warm, or cool them completely before packing them away.

Tips

Use warm, not hot, water. Comfortably warm tap water helps the flour hydrate evenly. Very hot water can make the dough unpleasant to handle, while cold water may leave it firmer and less easy to roll. Add the extra water gradually because flour brands and how they are stored affect how much liquid the dough needs.
Keep the bench flour light. A little flour prevents sticking, but too much can dry the dough and leave dusty patches that scorch in the pan. Brush excess flour off each round before cooking, and wipe loose flour from the skillet if it begins to darken.
Do not cook them until crisp. These are wraps, not crackers. A few bubbles and pale brown spots are the signs to flip; prolonged cooking drives out moisture and makes wholemeal flatbreads stiff. If one does firm up, cover it while warm or briefly warm it under a clean damp towel.
Make the rounds similar in size. Even portions and a consistent thickness help the wraps cook at roughly the same rate. If a round is thicker in the middle, roll from the center toward the edges with gentle, even pressure rather than pressing hard in one spot.

Serving Suggestions

Serve the wraps warm as a base for lunch or dinner fillings. They work well with sliced grilled vegetables, salad leaves, grated cheese, beans, hummus, or cooked chicken, with a sauce or dressing added sparingly so the bread stays easy to fold. Put the fillings in a line just below the center, fold the bottom edge up over them, then fold in the sides and roll tightly. For a larger meal, cut filled wraps in half and serve with a simple salad, soup or roasted vegetables.

These flatbreads can also stand in for bread alongside stews, lentils or a bowl of soup: tear off pieces to scoop up the sauce. For a quick toasted lunch, fill a wrap, fold it into a parcel and warm it seam-side down in a skillet until the outside is lightly browned and the filling is hot. If using a filling that needs cooking, prepare it separately and follow safe handling and cooking guidance for that ingredient.

Variations

Use part white flour. For a softer, slightly lighter wrap, replace up to 1/2 cup (60 g) of the whole wheat flour with all-purpose flour. The dough will usually need a little less water, so hold back a tablespoon at first and add it only if the mixture feels dry. This makes the wholemeal flavor milder, while keeping some of the flour whole grain.

Add dried herbs or spices. Stir 1 teaspoon of dried oregano, cumin, or smoked paprika into the flour and salt before adding the wet ingredients. Choose one, or use a small pinch of two compatible seasonings. The spices add aroma and color without changing the method; avoid adding a large amount, which can make the dough harder to roll evenly.

Make them dairy-free or richer. The recipe is already dairy-free when made with neutral oil. For a buttery flavor, use melted butter in the same quantity, though the wraps will no longer be dairy-free and may firm up a little more as they cool. Olive oil is another option and gives the bread a more noticeable fruity flavor.

Try a smaller size. Divide the dough into 10 pieces instead of 8 for smaller wraps. Roll them to about 6 to 7 inches (15 to 18 cm) and cook each for a little less time, watching for bubbles and light brown spots rather than relying only on the clock. Smaller rounds are useful for snack portions or lunchboxes.

Storage and Reheating

Cool the wraps, then stack them with a small piece of parchment between each one if you want to separate them easily. Place the stack in an airtight container or resealable bag and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Wholemeal wraps can feel firmer when cold, so warming them before serving makes them easier to bend.

To reheat one or two, warm them in a dry skillet over medium heat for roughly 20 to 30 seconds per side, just until pliable. For a larger stack, wrap it in foil and warm it in a low oven until heated through, checking that the center is hot. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer if reheating a packed stack, and avoid leaving the wraps warming for longer than needed because they can dry out. You can also microwave a wrap under a barely damp paper towel in short bursts, though the texture may be softer.

For longer storage, freeze the cooled wraps in a freezer-safe bag with parchment between them. They keep best for about 2 months for quality. Thaw in the refrigerator or separate while still frozen, then reheat in a skillet. Do not leave cooked wraps at room temperature for more than 2 hours.

Frequently Asked Questions

Why are my wholemeal wraps tough?
They may have been cooked too long, rolled with too much extra flour, or made with a dough that was too dry. Cook just until the wraps bubble and pick up a few pale brown spots, and keep the finished stack covered. If the dough feels stiff before rolling, knead in water a teaspoon at a time until it feels soft and pliable.

Why does the dough keep shrinking when I roll it?
That usually means the gluten is tense and needs more time to relax. Cover the dough or the partly rolled round and leave it for 5 to 10 minutes, then try again with gentle strokes. Avoid forcing it into a thin circle; steady rolling and short pauses are more effective.

Can I make the dough ahead?
Yes. Put the kneaded dough in a covered container and refrigerate it for up to 24 hours. Bring it out for about 20 to 30 minutes so it is easier to divide and roll, then proceed with the recipe. If it has dried slightly around the edges, knead in a few drops of water before portioning.

Can I make these wraps with 100% whole wheat flour?
Yes. The ingredient list uses only whole wheat flour, and the oil, warm water and resting time help make it workable. Whole wheat flour absorbs liquid differently from one bag to another, so judge the dough by its feel and add the optional water gradually. The result is more hearty and less stretchy than a wrap made partly with white flour.

Can I use this dough for tortillas?
You can use the rounds in much the same way, but these are wholemeal flatbreads rather than traditional flour tortillas. Their flavor is nuttier and their texture is a little more substantial. Roll them thin and cook them briefly in a hot, dry skillet for the most flexible result.

How can I stop the wraps from breaking when folded?
Roll them evenly and thinly, but not so thin that holes appear. Keep each cooked wrap covered as the rest finish, and warm chilled wraps before filling. Very cold or overcooked wraps are more likely to crack, especially if they are folded straight from the refrigerator.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).