QUICK-COOK FLATBREAD WRAPS
PERK up your lunch with these tasty little flatbreads. Roll them up with falafel and salad, hummus and olives, crumbled feta and tomatoes. For easy wrapping, roll the dough very thin.
Makes 4 flatbreads
Kit you’ll need
Griddle or large heavy-based frying pan
For the bread
150g (5½oz) strong white bread flour, extra for dusting 50g (1¾oz) stoneground wholemeal bread flour ½ tsp fine sea salt ½ tsp fast-action dried yeast (from 7g sachet) 1 tsp olive oil 125ml (4fl oz) lukewarm water
1 Put the wholemeal bread flour, white bread flour and the sea salt into a mixing bowl and mix well with your hand. Stir in the dried yeast and make a well in the centre.
2 Pour the olive oil and lukewarm water into the well and mix everything together with your hand to make a soft but not sticky dough. If the dough feels stiff or dry or there are stray dry crumbs at the bottom of the bowl, work in a little lukewarm water, a tbsp at a time; if the dough feels sticky and clings to the sides of the bowl, work in a little flour.
3 Turn out the dough onto a very lightly floured worktop and knead well for 10 minutes until smooth and pliable. Put the dough back in the bowl, cover tightly with clingfilm and leave to rise in a warm spot for 50–60 minutes until doubled in size.
4 Turn out the dough onto a lightly floured worktop and gently knead it into a ball. Either divide the dough into 4 pieces by eye, or weigh it to be more precise. Shape each piece into a neat ball, then cover loosely with clingfilm or a clean, dry tea towel and leave to rest for 5 minutes.
5 With a lightly floured rolling pin, roll the balls into very thin 21cm (8in) circles.
6 Heat an ungreased griddle or heavybased frying pan until very hot. Slide in a dough disc and cook for 1 minute. The disc will puff up, so flip the disc over and cook it for another minute, pressing down on the dough with a fish slice or metal spatula to get rid of the bubbles and so the dough on the underside comes into contact with the hot surface of the griddle/ pan. Take it out of the pan and use immediately or leave to cool wrapped in a clean, dry tea towel. Cook the remaining breads in the same way.
7 Eat these the same or the next day — give them a quick blast under a hot grill.