Red lentil and pumpkin wraps
MAKES 6 PREP AND COOK TIME 45 MINUTES (+ STANDING TIME)
300g peeled pumpkin, chopped coarsely (see Test Kitchen tips) ½ cup (125ml) water
1 cup (150g) red lentil flour 1¼ cups (185g) plain flour ½ teaspoon table salt
1 teaspoon cumin seeds, toasted (see Test Kitchen tips)
¼ cup (60g) coconut oil, melted
1 Boil, steam or microwave pumpkin for 10 minutes or until just tender; drain. Blend or process pumpkin with the water until smooth; push pumpkin puree through a medium sieve into a bowl. You will need 1½ cups puree.
2 Sift flours and salt into a medium bowl; stir in seeds. Make a well in the centre; stir in oil and enough of the pumpkin puree to form a soft dough. Turn the dough onto a lightly floured surface; knead until smooth. Wrap the dough in plastic wrap; stand for 10 minutes.
3 Divide dough into six portions; roll out each portion on a lightly floured surface into a 26cm round. Preheat a large non-stick frying pan over medium-high heat. Add one wrap to the pan; cook on one side for 30 seconds or until starting to brown. Turn, cook for a further 30 seconds. Transfer wrap to a clean tea towel; cover to keep soft.
4 Repeat with the remaining wraps, stacking wraps and covering as they cook to keep soft. Use wraps warm or cooled. Fill wraps with a selection of meat and salad and roll up, or serve warm with meat or vegetable curries. Suitable to freeze. Not suitable to microwave.