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These red wraps make fantastic sandwiches, and can be rolled up with bright salads or spread with creamy cheeses.
Hands-on: 20 minutesTotal: 30 minutes
- 2 cups all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1 Tbsp. lard
- 1 tsp. Italian seasoning
- ¼ tsp. garlic powder
- 2 Tbsp. tomato paste
- ¼–½ cup cold water
- In a large bowl, combine flour, salt, and baking powder. Cut in lard to a crumb consistency. In a small bowl mix together Italian seasoning, garlic powder, tomato paste, and ¼ cup water. Stir wet mixture into dry, adding extra water as needed to hold dough together. Knead until smooth, about 2–3 minutes. Rest 5 minutes.
- Turn dough out onto a floured work surface, divide dough into 5 equal portions, and roll into balls. With floured fingers, flatten each into a thin disk. Using a rolling pin, roll out disks no more than ¼" thick. If the dough becomes elastic and springs out of shape, rest for 5 minutes, then roll again.
- Preheat a dry cast-iron griddle over medium heat. Cook until lightly golden but still pliable, about 1–2 minutes per side.