Spinach Wraps

Ingredients

• 1 10 oz box frozen chopped spinach, cooked and squeeze drained (save liquid)
• 1 1/2 cups cooking liquid - add water to saved liquid if necessary to make 1 1/2 cups total
• 3 TB olive oil
• 1 1/2 TB honey, optional
• 1/2 tsp salt
• 1/4 tsp dried basil or marjoram
• dash black pepper
• about 4 cups hard white or red whole wheat or Kamut flour

Directions

Place the wet ingredients, including vegetables, in a mixing bowl. Add the dry ingredients and 1 cup of the flour and mix well. Add flour in 1/2 cups increments until you have a supple, moist dough. Knead in the mixing bowl or turn out onto a flat surface and knead about 5 minutes until the dough is soft, smooth and springy, adding as little flour as possible in the kneading to keep the wraps from becoming dry and tough.
Place kneaded dough back in the mixing bowl and cover. Let dough rest at least 30 minutes.
Divide dough into portions. Shape each portion into a ball and flatten slightly with hand. If you have to add flour during rolling, add as little as possible to keep from sticking. Be careful not to use too much flour, as this will create a dry dough.