*Recipe by Katherine from the Small Steps Team
- 2tsp salt
- 2tsp dried yeast
- 2tbsp olive oil,
- 400g flour (can be baker's, plain white, white spelt, wholemeal spelt or khorasan or a combination of these)
- 250-270g water
- Mix flour and salt together, then add oil, yeast and 250g water. Mix to a sticky dough. If using plain wheat flour, you may need to add a touch more water. Dough should be soft and slightly sticky but not so sticky it can't be handled.
- Knead on a floured board until smooth. (If using thermomix, knead in machine 3 minutes).
- Rest dough for 15 minutes, then knead again for 1 minute.
- Break off a ball of dough (between golf ball and tennis ball size), then roll out until quite thin into a round shape.
- Once cooked place set aside on a plate and cover with a damp tea towel.
•Don’t put too much floor on the outside of your dough, the flour may fall off and burn in your pan.
•Watch your fry pan temperature as it gets hotter, you may need to turn heat down for a few seconds if you see the wraps getting a little dark where they bubbled. Once turning down the heat, you may also have to turn it up again.
•Covering your wraps with a tea towel helps them stay soft.