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Easy yeast-free wrap recipe made with four ingredients flour+water+salt+oil to make a soft versatile wrap for filling, dipping, toasting or a pizza base.

This is a quick and easy yeast-free wrap recipe. This uncomplicated recipe means that we leave the children to make the dough and then reappear when they need to use a hot frying pan to cook the easy yeast-free wraps. Our families love wraps, they are so versatile and very satisfying to make. We like to mix the flours up to a blend of white flour and wholemeal flour.

yeast free wrap

Easy Yeast-Free Wraps

Makes 6 to 8

Cook time 4 minutes per wrap



250g flour

we use a mix of flours 150g bread flour and 100g wholemeal four

160ml warm water

½ teaspoon fine salt

3 tablespoons of extra virgin olive oil

Extra oil for kneading



Pour the flours into a large mixing bowl and mix them together. Add the salt and stir through.

Add the oil, water and using your hands mix it through the flour until it becomes smooth and soft.

Pour a teaspoon of oil on to a clean worktop and rub it across the surface. Put the dough onto it and knead for 5 minutes until the dough is smooth.

Lightly oil the mixing bowl and place the dough into it, cover with a tea towel, old (but clean) shower cap or cling film and leave it to rise, for an hour to 2 hours – it will not rise much.

Tip the dough onto a lightly floured surface. Knock the dough back to remove any air, do this by repeatedly folding the dough over on itself.  Using your hands, roll/rock the dough into a long sausage shape that is around 4cm in width, then cut into 6 or 8 equal pieces.

Shape the small dough pieces into balls.

Lightly flour both sides of the dough ball and using a rolling pin roll it into a very thin circle.

Place a medium-sized frying pan on the hob and heat it over a high heat, add a teaspoon of oil and carefully wipe around the pan.

Lay a circle of dough into the pan and cook on each side for 1 ½ to 2 minutes until lightly golden.

Cook the remaining wraps in the same way, adding oil to the pan in between every other wrap.

Note – if you are in a hurry you could leave the easy yeast-free wraps to rest for a shorter time, than our suggested 2 hours, the dough will be less stretchy to work with.

How to fill your easy yeast-free wrap.

One of the many things we love about wraps is how versatile they are and that we can each choose our own fillings. Whether you are more traditional like our children who go for cheese with something or like us you enjoy using up the leftovers. Filling them with yesterdays hot chilli and guacamole or dipping them into a tasty soup or tearing the easy yeast-free wrap up to have with curry or dal. You could even use them as the base for a quick pizza.

To store.

Ideally, make only what you need, but if you’ve cooked them all and not used them roll the leftovers up in foil and keep them airtight, it is worth heating them a little to bring them back to life before use.  Alternatively, only cook half the dough mix and leave the rest covered in the bowl until the following day.


filled yeast free wrap