Updated: Apr 28
Just cooked wraps are warm and delicious, they are naturally vegan and nut free and can be filled with anything you like making it a great meal for lunch. They are also brilliant for kids to get involved in making, very messy!
Recipe from the River Cottage Handbook which has a whole host of flour based recipes.
Name : Wraps
Makes : 8
Preparation Time : 20 minutes
Cooking Time : 2 - 3 mins each
250g Plain white flour
150 ml Water
1 glug Sourdough starter if you have - totally optional
- Put the ingredients into a bowl and use your hands to make it into a ball.
- Knead for a few minutes in the bowl until the dough is smooth and not sticky.
- Cover (we use a shower cap over the bowl) and rest for half an hour.
- Divide the dough into roughly 8 same sized balls.
- Lightly flour (otherwise the dough becomes too dry) your work-surface and using a rolling pin roll the dough until its 2-3mm thick, about the size of your opened hand.
- Put a frying pan on the hob and heat until medium hot.
- Put a clean, dry tea towel near your pan, fold it in half.
- Lay the wrap in the pan, it will start to bubble and using your hand you should be able to move the wrap around. Flip it when the bottom becomes brown.
- Cook until the underside is also browned.
- Put inside a tea towel and cook the next one.
- You may need to remove surplus flour in-between cooking.
- Eat fresh with tuna mayo, ham and cheese, jam or anything else you would normally stuff into a wrap.
- If you don’t use them straight away or have leftovers, wrap them in foil. To re-heat put them in an oven at 140°C for about 5 minutes.
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