I've tried a few recipes and many turn out too thick or to get the quoted quantity you have to make them super small and they don't wrap much. So I experimented and came up with these ones. They are thin, but not so thin they crack or have holes in them the minute you put something slightly wet on them. They are the winner. We're obsessed with them now, and I'm making them again today to go with pulled pork I've got going in the slow cooker.
And the bestest thing is they don't take long at all - about 1.5 hours from beginning to end (probably less really), and most of that you're not doing anything at all - a good time to get your fillings prepared - or make them the night before school... and I worked out - at the most this cost $2.00 for the whole lot more like $1.50 depending on where you shop.
Ingredients:
1 tsp dried yeast
1.5 cups warm water
1 pinch salt
1 pinch pepper (optional)
1 tb olive oil
2/3 cup wholemeal flour
2 cups plain flour
dried herbs as desired (optional)
Method:
Dissolve the yeast into the warm water and let sit for about 5 minutes. then add the salt, pepper, olive oil and whole meal flour and mix well with a spoon until well combined.
Then add plain flour and herbs and if you have a mixer with a dough hook, knead on low speed for about 3 minutes. If you don't, knead by hand for about 5-10 minutes.
It should be elastic-ky dough - if not add water of plain flour until you reach the right consistency.
Place in a greased bowl (olive oil or spray) and cover with cling film. Leave for 45 minutes or until it's doubled in size.
Doesn't take long!
Cut into 8 even pieces
Start by kneading the dough a few times, by folding over each piece a few times until you feel the dough 'toughen' a little. Roll it out as thin as you can without breaking it. Mine were about 20 x 20cm.
Heat up the largest frypan or surface you have. This could be a grill or your BBQ. For me, this is my paella pan. Place on medium heat. Dabble a small amount of olive oil and place your dough.
After about a minute, it will start to bubble up. Leave it there for about 2-3 minute in total and then flip over.
Turn over and leave for a further minute.
Then flip onto a tray (I used a pizza tray to give you some idea of the size of my wraps) some paper towel, I use used one piece and put it underneath for few minutes then on top for a few minutes whilst I was making the next one.
Before you know it, you have wraps to go! If you don't want to eat them right away - pop them in a large ziplock bag and in the fridge or even in your pantry, but eat within a few days of making them.
We put BBQ chicken, hoummos, and salad, yum! Great for a hot night.
A hit!
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4 lovely comments:
Hello! I am super keen to follow this recipe. I have packets of instant yeast in the cupboard already and from a little reading I see that activated yeast and instant yeast require different quantities. I wonder if you have ever used instant yeast or if you have any advise?
Hello! I am super keen to follow this recipe. I have packets of instant yeast in the cupboard already and from a little reading I see that activated yeast and instant yeast require different quantities. I wonder if you have ever used instant yeast or if you have any advise?
@Tania Goranitis Hi Tania - the yeast made in this is the same as what you have - instant dried yeast. Generally each sachet has 1 tsp so you should be covered with one sachet :)
Hi Liss, just found your blog, looking forward to seeing more!
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