Oat and Flax Wraps

These are great! Just watch the thickness and timing.

Almost instant bread whenever I run out of my sourdough, or in between. It took me 4 wraps to get them as nice as yours. Thanks Rupy!

I used oat flour because I happened to have some that needed using up. The first wrap was a disaster breaking up as I tried to turn it. I then read the instructions more closely and allowed it to cook for longer then it flipped easily and stayed in 1 piece. I'll keep experimenting as I'd prefer a slightly softer texture but overall I'm really pleased because I was missing wraps

Delicious, I used whey from making yoghurt instead of water.
Will definitely make them again

Tried this recipe twice with different consistencies of batters, but to no avail. It looks just like the picture in the pan, but somehow does not come together in a cohesive batter (does it need an egg). Each attempt comes out like a mushy porridge. Just not sure where I went wrong. Is there a video of this being made? Took me ages to clean up the mess too

Love the recipe but just didn't work for me :( so will try again! Think I need a better pan too.

I need to practice this! Tricky to find the right thickness of the batter, and not wanting to turn it over too soon. But I can see it will be a good thing in the end.

These are nice wraps with a bit of a pancake texture.

Taste delicious but definitely need more practice 😂

Delicious! Like others say, takes a little practice but very worth it. We are now reintroducing enchiladas to our diet with this much healthier and tastier version of tortillas. Thank you!

Tastes yummy. We found we definitely needed to add water to the mix after cooking the first one, and make sure they were cooked through.

Loved them!

Substituted some buckwheat flour to make firmer batter. Flatten out while cooking to make sure it's cooked all the way through. If you let it rest it forms up too and more wrap like.

Used the electric tortilla maker. Was really easy.
Uniform thickness. Option
1-press fully is thinner is crispy as for snacking
2-press slightly is thicker for soft wrap.
For dessert Even nice with peanut butter…….
Is gonna be my favourite. Thank you.

Fell apart in the pan and it didn't have the texture of a wrap. It definitely needs practice, but I'm not sure I'll be motivated to try this recipe again.

Needs practice. I found allowing the batter to thicken so the flax makes it's gel first, then thin before cooking helped. Mini blender didn't make the flour fine enough so a bit thick.

Great and easy recipe, just good ingredients for a very versatile flatbread/wrap!

It just fell apart when I tried to flip it

** pan must be very hot, then slightly cool off

The suggestion to add more water as the batter thickened was appreciated.

These work perfectly. Just keep in mind that as you cook the first few wraps, the remaining batter will thicken. When you get to the last few wraps you’ll need to add a bit more liquid to keep them the same thickness in the pan.

This is a great recipe - very easy to make - I added some dried seasoning to give the wrap more flavor. Next I want to try the spinach version.

Loved this recipe, the taste was lovely, consistency was great and easy to roll but easier to cook in a sandwich press rather than non stick pan.

This was a disaster - I need a non stick pan!

First one didn’t not flip well but as they practice makes perfect.. much better for me than oatcakes and bread and tasty too thanks again guys another life changer❤️

At first my batter was too thick as I’d left it to rest for an hour but once I had it thin enough they were great. Very filling!

I needed to use a proper blender and not a food processor to get a good batter. First attempt was a disaster as I couldn’t spread the batter. So I added enough water to make a thinnish pancake batter so when I added the batter to the pan, I could swirl it into a circle. There were another couple of other less than good ones mainly because I tried to turn them over too soon - 3/4 minutes certainly on the first side (as the recipe says) is definitely needed and once that side is cooked properly, turning them is a breeze. However, they taste great - and strong enough to roll into a wrap (and even the failures tasted good!).

First, the batter was too thick- wraps were too thick. I added more water for a thinner wrap but the inside is of the wrap was too gooey. I couldn't find the right consistency.

The spinach one is going down great with my kids and it’s so simple. I forgot to blitz oats first but blitzing everything all together seemed to work fine. Just got gluten free oats to try for my husband and I (coeliacs) - looking forward to tasting them!. I think 2 desert spoons of linseed works well personally.

this was really fantastic. my first 2 broke apart and looked like a badly made omellette/scrambled egg thing. then I got the shape right (it's all about the pouring of batter into the pan, like a barista), now I need to figure out the correct thickness as it's been either too thin/crispy or fat and spongy (spongy is ok, but it takes very long to cook). I also want to experiment and make thepla variations:) thanks for this healthy easy rotli alternate, we call it Oatli

Absolutely fantastic as always. I cooked them on a pancake heated plate, so used very minimal oil.

First few attempts to cook were a fail but they were tasty to snack on while I practiced. By the end of the batch I got it down. These are yummy without any additions.

Came out great ! Store bought is awful so this is win win. !
Used the non stick pan will attempt cast iron next.

Delicious! So easy too!

So much healthier than store bought brands. And easy to make as well!