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Updated: 4 days ago

So, the world is in the grip of madness, not the Coronavirus which is awful, I want to write about the panic buying that has gripped the UK. As this continues people start to realise they can't get the provisions they need. So here is the first post in a series that will help you make things from what you have.

Wraps, warm, fresh and delicious. Can be filled with anything you like and make a great meal for lunch. They are also brilliant for kids to get involved in making. Home Ec anyone? Recipe from the River Cottage Handbook which is awesome.

Name : Wraps

Makes : 8

Preparation Time : 20 minutes

Cooking Time : 2 - 3 mins each



250g Plain white flour

5g Salt

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.

#rivercottage #nakeyourownwraps #SomethingToDoWithKids #EasyCooking @hughfearnleywhittingstall