Two-ingredient spinach wraps

Like many kids my children adore bread.

If I'm serving up a new meal for dinner I often find that serving some bread - whether sliced, a roll, a wrap or a flatbread - on the side helps them be more willing to try it.

Of course I don't always have time to make homemade bread.

But when I do I like to make my bread as nutritious as possible. And these spinach wraps are a great way to do it.

Made with just flour and spinach (plus optional salt if you want) these wraps are quick, easy and tasty. And they're a great way to get kids eating their greens.

I love these flatbreads because they are:

• quick
• nutritious
• healthy
• bright green
• vegan

Serving suggestions

These spinach wraps are very flexible and can be used in place of wraps, tortillas, flatbreads or chapatis.

Here are some recipes you might like to serve with them:

• pulled jackfruit
• red lentil dal
• jackfruit gyros
• cauliflower falafel
• mixed veg curry
• hummus
• loaded flatbreads

Or fill them with your favourite sandwich or wrap filling.

Ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

These spinach wraps can be made with just two ingredients:

• spinach (fresh or frozen)
• plain flour (or wholemeal if preferred)

If you wish you can also add a pinch of salt. Because too much salt isn't good for babies and toddlers you may wish to leave it out if you have young children in the family.

Equipment

To make these flatbreads you will need:

• Weighing scales - I prefer digital*
• Mixing bowl*
• Wooden spoon*
• Rolling pin*
• Frying pan - I like to use a chapati pan or tawa* because I find it perfect for cooking my wraps.

How to make spinach wraps

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

Make the spinach dough

1. If using fresh spinach wilt in a pan first. Defrost frozen spinach. Blend the spinach to a purée and place in a mixing bowl.

2. Add the flour (and a pinch of salt if using).

3. Stir together until combined.

4. Knead gently with your hands until you have a rough dough. Cover if not cooking immediately.

Roll out

5. Divide the dough into six balls

6. Roll out on a lightly floured surface. Because the dough can be quite sticky you may need to use extra flour and then brush it off before cooking.

Cook the wraps

7. Heat a frying pan or tawa*. Brush off any excess flour and place a wrap on the pan over a medium heat.

8. When it puffs up turn over with a spatula and cook the other side. Cover the cooked flatbreads with a tea towel to keep warm while cooking the others.

Troubleshooting

• Spinach won't blend to a purée? Try adding cold water, a teaspoonful at a time.
• Dough too wet? Add a little extra flour. Too dry? Add a little water or extra spinach purée.
• Flatbreads burning? Turn the heat down.
• Dough sticky and hard to roll? Use extra flour to roll them out onto if this is the case. Brush off as much as possible before cooking otherwise it may burn.