I have made and blogged flatbreads on a number of occasions, and the standard principle of making them is so incredibly simple… flour, water and perhaps some flavourings (I personally like either paprika, chilli or cumin). The trick is to add a little water at a time until the mixture comes together and then knead it into smooth dough.
Well, because I always love to over complicate things and spend more time in the kitchen than actually required (which is all a massive ploy to avoid proper housework), I thought I would give Paul Hollywood’s all singing all dancing wraps a go; and in honour of the Great British Bake Off Final I felt there was no better time to than now to share this recipe with you.
So, were they worth the added time and effort? Well, yes is the answer; which solely comes down to the fact that I got out of cleaning the loo!
That being said this is still a worthwhile recipe to share with you, as in all honesty they were better than my usual simple recipe in that the texture was lighter and they stayed fresher for an extra day; but if you don’t have the time to wait for the dough to rise then just bash out a simple dough – it will still be a delicious and satisfying addition to your dinner.
If you’re struggling for a receipt to enjoy these with, then watch this space for my next blog post, where I will share my Moroccan Roasted Chicken recipe, which is a match made in heaven for these flat breads!
Makes 6 wraps
For the Wraps
- 250g strong white bread flour – plus extra for dusting
- 5g fast action yeast
- 15g caster sugar
- 20g unsalted butter – softened
- 160ml cool water
- oil – for frying
Pour your flour into a large bowl and add the yeast to one side and the salt and sugar to the other. Give the flour a good mix to combine the ingredients.
Add the butter and rub this into the flour with your hands
Add 140ml of the water to the bowl and mix together with your fingers.
Continue to bring the mixture together, adding as much of the remaining water as needed, until you have a smooth dough that has cleaned up the edges of the bowl.
Oil your worktop and knead the dough for 5-8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl and leave to rise for 1 and a half hours.
After it has risen, tip the dough out onto a lightly floured surface and knock it back to get rid of any excess air.
Divide the dough into 6 even pieces and shape into balls.
Roll each ball out into a very thin cm of about a 20cm diameter.
Heat a frying pan to a high temperature with 1 tsp of the oil.
One at a time, cook the wraps for 1 ½ – 2 minutes in each side until lightly browned.
Once cooked, keep warm by covering with an ever-so-slightly damp cloth.
Repeat the process with the remain wraps and there you have it! Delicious home made wraps ready to enjoy with dips, as fajitas or check out my next blog for a delicious Moroccan chicken recipe.