Farro Flax Seed Wraps

These tasty wraps (may also be called tortillas) are similar to what we would call a piadina here in Italy. I am working hard to eliminate white flour from my family’s diet and have switched to whole grain pasta and bread. Unfortunately it is impossible for me to find whole grain wraps here so I decided to make my own. I love these wraps as they can hold any ingredients I’m craving and create a great healthy lunch option. I usually stuff my wraps with grilled veggies, or salad ingredients, but they are also great stuffed with cooked greens and a little cheese. My husband likes to spread his with some hummus or almond butter to enjoy as a snack.

I used farina faro bianca, or white faro flour, but if you cannot find it you can also use whole grain faro flour. I used milled flax seed so the seeds wouldn’t infer with the rolling of the dough, and I really like the nutty flavor they add. You could include some chia seeds as well. Although these wraps are very easy to create, it does take a practice one to get the cooking temperature and thickness just right. You want the dough to begin to brown in spots, but you do not want the wrap cooked so long it hardens up or dries out after it has been cooked. I found 30 to 45 seconds on each side was just right and my wraps stayed nice and pliable without any tearing. I also like to freeze half my wraps to keep them fresh, and if frozen in an airtight bag, these wraps freeze perfectly. Don’t stress out too much if your wraps are not perfectly round as it is all but impossible. I think a little irregularity just proves they were handmade and makes them look like artisan made. I find the easiest way to keep the shape when rolling is to turn the wrap a quarter turn on a lightly floured surface after every roll.


Farro Flax Seed Wrap Spread With Tomato Hummus & Topped With Grilled Eggplant, Chopped Tomatoes, And Sprouts

Why Healthy

  • Flaxseed is the most widely available botanical source of omega-3 fatty acids.
  • Farro flour is rich in vitamins B and E, fiber, and in magnesium.



Farro Flax Seed Wraps

Yield: Makes 16 Wraps

Prep Time: 30 mins

Cook Time: About 25 mins


4 Cups White Farro Flour (Plus Extra For Rolling)
1 Teaspoon Sea Salt
1 Tablespoon Milled Flax Seeds
1 Teaspoon Baking Soda
2 Tablespoon Olive Oil (Plus Extra For Cooking)
1 1/2 Cups Very Hot Water

Adapted from Of She Glows 5 Ingredient Spelt Flatbread


In a bowl, whisk together the flour, salt, flax seeds, and baking soda.
Add the olive oil and hot water and stir until the mixture just comes together.
Dump the mixture onto a lightly floured surface, and knead with your hands for a few minutes until it is smooth.
Cut the dough into 16 equal pieces.
Cover the pieces with a kitchen towel and work with one at a time.
Roll each piece into a ball and then flatten with your hands into a disc.
Begin to roll with a rolling pin, turning the dough as you roll.
Roll into a circle about 8 inches across.
Heat a flat skillet over medium heat and brush the bottom lightly with the olive oil.
Cook the wrap for 30 to 45 seconds on each side, then place on a plate and cover with a kitchen towel.
Finish the rest of the wraps in the same manner.
Cover the wraps with plastic wrap and refrigerate until needed, or freeze half in an airtight bag if you prefer.


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