An easy yeast-free wrap recipe made with just four ingredients. Makes a delicious and soft versatile wrap for filling, dipping, toasting or for using as a pizza base.
- 250g strong bread flour – we use a mix of 150g white bread flour and 100g wholemeal flour
- 160ml warm water
- 1/2 teaspoon fine salt
- 3 tablespoons extra virgin olive oil
- Extra oil for kneading and for cooking the wraps in the pan
- Pour the flours into a large mixing bowl and mix them together. Add the salt and stir through
- Add the oil and gradually pour in the water mixing as you go. Use your hands to bring the flour together into a dough until fully combined
- Pour a teaspoon of oil into a clean worktop and rub it across the surface. Put the dough into it and knead for 5 minutes until the dough becomes smooth
- Lightly oil the mixing bowl and place the dough into it. Cover with a tea towel and leave it to rise for at least an hour, but ideally 2 hours. The dough will not rise much.
- Once the dough has proved, tip it onto a lightly floured surface. Knock the dough back to remove any air, do this by repeatedly folding the dough over in itself. Using your hands, roll/rock the dough into a long sausage shape that is around 4cm in width. Then cut it into 6 or 8 equal sized pieces.
- Shape each piece of dough into balls
- Lightly flour each dough ball and using a rolling pin, roll them into thin circles
- Place a medium-sized frying pan on the hob and heat it over a high heat. Add a teaspoon of oil and carefully wipe it around the pan with a piece of kitchen paper
- Lay a circle of dough into the pan and cook on each side for 1 1/2 to 2 minutes until lightly golden.
- Cook the remaining wraps in the same way, adding oil to the pan in between every other wrap
If you are in a hurry you could leave the easy yeast-free wraps to prove for a shorter time (1 hour) instead of our suggested 2 hours. The dough will be slightly less stretchy to work with.