Wrapy - wegańskie i bezglutenowe | Atelier Smaku (447)

For the beginning of the vacations, we have something for you that is sure to work for any long or short trips. A very versatile recipe and worth trying. It is really worth using it! Also share the recipe in Polish and English versions prepared by https://tlumacz-angielskiego.wixsite.... Want to stay up to date with our new recipes? 👉 SIGN UP FOR OUR NEWSLETTER! You'll get every new episode in your mailbox every week, and every month you'll get ACCESS to EVERY NEW EBOOK for FREE! Once a month we release an ebook with seasonal gluten-free vegan recipes. We invite you to join us for our next live meetings, which take place on FB and YT of Atelier of Taste. We also invite you to purchase our latest book " Gluten-free vegan cooking for 52 weeks of the year". Quantity: 4 pieces Ingredients: 1/2 cup millet flour 1/2 cup of potato flour 1/2 cup buckwheat flour 1 tbsp ground egg plant husk 1/2 teaspoon salt 1 tbsp oil 1 incomplete cup of boiling water Alternatively, a few tablespoons of each flour if the dough is too thin Method of preparation: Put the three types of flour into a bowl along with the salt and mix, then put half of it into an oblong dish. Add the egg plant husk and mix. Pour boiling water over part of the flour combined with the egg plantain and mix thoroughly to a smooth paste. Set it aside for a few minutes to cool down and transfer it to a bowl with the rest of the flour. Knead the dough and if necessary add a little of each flour. Once we get a fairly thick dough, like for pasta or dumplings, we pour oil into it and knead once more. We divide it into four balls, which we put in a bag to keep them from drying out. We place each ball on a silicone mat and roll it out with a non-stick rolling pin into thin patties the size of the bottom of the pan. Fry each wrap in a heated non-stick pan without grease on both sides. Do not wait until they are browned, as they will then be too dry. Place each wrap still hot on a plate tightly covered with cling film so that it cools down without losing moisture. Once we have them all ready we can stuff them with whatever we like best. We usually give some raw vegetables like tomato, lettuce, bell pepper or cucumber, something proteinous like cooked beans, cutlet, falafel and of course any of our tasty cold sauces. We wrap the whole thing up and we can munch. Today we packed our non-gyros with tzatziki sauce and a little mayonnaise in the wrap. Because such gluten-free wraps can crack, it's best to wrap the filling in them while they're still warm, so you can reheat them later before serving. Enjoy and cheers! Also, check out how non-gyros taste with the tzatziki sauce found in our wraps 👉 https://ateliersmaku.pl/przepis/122-w... Here are recipes for other wraps 👉https://ateliersmaku.pl/?s=wrapy If you don't have the time or inclination to bake or cook, please visit our online store 👉 https://sklep.ateliersmaku.pl/ 26.06.2022 #wrapy #placki #tortilla