- 3 cups white whole wheat (or all-purpose) flour
- 2 tsp. baking powder
- 1 heaping tsp. salt
- ½ cup chopped frozen spinach, thoroughly drained
- 5 tbsp. refined coconut oil (or unsalted butter, softened)
- 2/3 t0 1 cup water, divided
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Combine the flour, baking powder, salt, and spinach in the bowl of a food processor. Pulse thoroughly to finely chop the spinach.
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Add the coconut oil or butter. Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.) With the food processor running, add 2/3 cup of the water in a slow steady stream until the dough just forms a cohesive ball. If needed, add additional water 1 to 2 tablespoons at a time until the dough comes together.
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Knead for 30 seconds more, until the dough is tacky. If the dough is too sticky, add a bit more flour.
Transfer the dough to a lightly floured work surface and divide into 8 equal pieces (a kitchen scale helps ensure equal sized pieces). Cover with a clean kitchen towel and let rest for 10 minutes.
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Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disk. Dust lightly with flour and roll the dough into a very thin circle, about 10 inches in diameter.
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Carefully transfer the shaped dough disk to the heated skillet and cook each side for about 10-20 seconds, just until bubbles form and are lightly browned. Do not overcook or the wraps will be too stiff. Immediately transfer the cooked wraps to a plate and cover with a damp kitchen towel. Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Stack on top of each other as they finish cooking. The steam and moisture that collect when the wraps are stacked together will help keep them tender.
Store in an airtight bag in the refrigerator for 2-3 days, or freeze. If the wraps are stiff before use, microwave briefly (about 20-30 seconds) to make them more malleable.