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Wrap dough for a snack sandwiches issue with rolling it when baked
Hello everyone, my name is dalia and am trying to do a wrap dough for a new snack I want to open it i have 2 questions: first question is my wrap are not rolling easily when baked recipe(All-purpose flour 500g, Corn flour 50g, Warm water 280ml,Olive oil 50g, Salt 10g, Baking powder 15g, and Food-grade activated charcoal 1 tsp (2g), basil 3 tsp powder) second question for a vegan wrap or gluten free wrap this recipe ( 1 cup chickpea flour home made by simply crushing the chikpea, 1 cup water, 2 tbsp olive oil, ½ tsp salt, 1 tsp garlic powder, 1 tsp za’atar) this one is also not rolling well when baked anyone can help me please in this matter please am working on a new recipe and the flavor is good but the issue is whit rolling it when doing my sandwiches your help or suggestions will be highly appreciated
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2 Replies
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Scoolinary Team
Hi Dalia, thank you for sharing your recipes and your project , it sounds really exciting!
Regarding your question, the reason your wraps break or don’t roll well after baking is usually due to a lack of elasticity or the dough losing moisture during baking.Here are some suggestions that might help, adapted to your recipes:
1. Wrap with all-purpose flour and corn flour:
▪️Hydration: The amount of water (280 ml for 550 g of flour) might be a bit low. Try increasing it gradually to 320–340 ml, until the dough feels softer and more pliable.
▪️Resting the dough: After kneading, let the dough rest covered for at least 30 minutes. This helps the gluten relax, making the dough easier to stretch and handle.
▪️Thickness and baking: If the wraps are too thin or baked for too long, they can dry out and crack. Try rolling them a bit thicker (2–3 mm), and cover them with a damp cloth after baking to help retain moisture.2. Vegan and gluten-free wrap (chickpea flour):
Chickpea flour doesn’t contain gluten, so it naturally lacks elasticity. Here are some tips:
▪️Add a natural binder: Mix 1 tablespoon of ground flaxseed or chia seed with 2–3 tablespoons of water. Let it sit for 10 minutes until it forms a gel, and then add it to the dough. This helps with cohesion and flexibility.
▪️Add elastic starch: A few tablespoons (2–3) of tapioca starch or cornstarch can make the wrap more elastic and easier to roll without cracking.
▪️Cooking method: Instead of baking, try cooking the wraps on a non-stick pan. This helps preserve moisture, making them softer and more flexible.You’re really close just a few small tweaks and the texture will match the great flavor you already have. I hope these suggestions help, and I’d be happy to support you further as you develop your recipes.
Wishing you great success with your new snack!.
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Level:
Scoolinary Team
Hey there Chef Dalia!👋
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