Wednesday, 19 June 2013


500g strong white bread flour (plus extra for dusting)
10g salt
30g caster sugar
10g instant yeast
30g softened unsalted vegetable margarine
320ml cool water
A little vegetable oil for cooking
Makes ~ 10-12 wraps
Preparation Method:
Tip the flour into a large mixing bowl and add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter and 3/4 of the water, and turn the mixture round with your fingers. Continue to add water a little at a time until you've picked up all the flour from the sides of the bowl.
You may not need to add all the water, or you may need to add a little more - you want dough that is soft but not soggy.
Us the mixture to clean the inside of the bowl, folding the edges into the middle. Keep going until the mixture forms a rough dough.
Tip the dough onto a lightly floured surface and knead well for 5-10 minutes. Do not add to much flour to the work top as this will make the dough too dry.
When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size (1-3 hours).
Dust your work top lightly with flour and tip your dough onto it. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth. Divide into 15-17 equal sized pieces.
You may find it easier to shape and cook your wraps in batched. Roll each piece into a ball. Using a rolling pin, roll our each ball into a circle approx 20cm in diameter.
Heat a 25-23cm frying pan over a high heat and add a little vegetable oil. When it starts to smoke place one of the dough rounds in the pan and fry for 2 minutes. Flip the bread over and cool the other side for 1 minute.
Repeat adding more oil as/when needed. When each one is cooked, stack it on top of the last to trap the steam between them.
Serve with home made fajitas and guacamole. Obvs.
Notes: Use minimal oil in the pan. Make them bigger and thinner.

No comments:

Post a Comment