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filled yeast free wrap

Easy Yeast-Free Wraps

  • Prep Time: 2 hours +
  • Cook Time: 4 minutes per wrap
  • Total Time: 2 hours 30 minutes
  • Yield: 6-8 1x
  • Category: Baking


An easy yeast-free wrap recipe made with just four ingredients. Makes a delicious and soft versatile wrap for filling, dipping, toasting or for using as a pizza base.


  • 250g strong bread flour – we use a mix of 150g white bread flour and 100g wholemeal flour
  • 160ml warm water
  • 1/2 teaspoon fine salt
  • 3 tablespoons extra virgin olive oil
  • Extra oil for kneading and for cooking the wraps in the pan


  1. Pour the flours into a large mixing bowl and mix them together. Add the salt and stir through
  2. Add the oil and gradually pour in the water mixing as you go. Use your hands to bring the flour together into a dough until fully combined
  3. Pour a teaspoon of oil into a clean worktop and rub it across the surface. Put the dough into it and knead for 5 minutes until the dough becomes smooth
  4. Lightly oil the mixing bowl and place the dough into it. Cover with a tea towel and leave it to rise for at least an hour, but ideally 2 hours. The dough will not rise much.
  5. Once the dough has proved, tip it onto a lightly floured surface. Knock the dough back to remove any air, do this by repeatedly folding the dough over in itself. Using your hands, roll/rock the dough into a long sausage shape that is around 4cm in width. Then cut it into 6 or 8 equal sized pieces.
  6. Shape each piece of dough into balls
  7. Lightly flour each dough ball and using a rolling pin, roll them into thin circles
  8. Place a medium-sized frying pan on the hob and heat it over a high heat. Add a teaspoon of oil  and carefully wipe it around the pan with a piece of kitchen paper
  9. Lay a circle of dough into the pan and cook on each side for 1 1/2 to 2 minutes until lightly golden.
  10. Cook the remaining wraps in the same way, adding oil to the pan in between every other wrap


If you are in a hurry you could leave the easy yeast-free wraps to prove for a shorter time (1 hour) instead of our suggested 2 hours. The dough will be slightly less stretchy to work with.