Whenever we used to make fajitas, Shawarmas or Kebabs, I was always disappointed with the shop-bought wraps from the supermarkets; not only were they lacking in flavour and seasoning, but they were also full of additives and preservatives.
Don’t get me wrong, they have their place for the kid’s pack lunches and the occasional lunchtime quesadillas, but you can’t beat homemade with your favourite Fakeaway.
I’ve put together my recipe and you can give it a try yourself, I’ve pretty much just modified the pizza dough recipe we use, however, the processes are a little different.
If you’re making these for a meal, you’ll need to make them at least 2 hours in advance since the dough will need to be proofed.
- 500g of strong white or oo flour
- 200ml of very warm water
- 100ml of milk
- 30g of butter
- 7g instant dry yeast (typical sachet size)
- 2 tsp of sugar
- 2 tbsp of olive oil
- The dough mix will need to proof for about an hour before you are due to cook the bread.
- Add the sugar and yeast to the water and leave for a few minutes until it starts to foam, then add the oil and transfer to a mixing bowl or food mixer.
- add the milk to a pan and melt the butter in the pan full of milk, then add the mixture to the bowl.
- Add the salt to the flour and slowly add the flour to the liquid while mixing, until the mixture thickens. At this stage you can either tip onto a bench and work in the rest of the flour by hand or use the dough hook attachment on your food mixer.
- Once all the flour is mixed in, spread your flour on a bench and knead the dough until it is smooth and springy, then transfer to a floured bowl and cover with a damp cloth.
- Leave to proof in a warm dry place for at least an hour until it has doubled in size.
- Remove the dough from the bowl,Divide the dough into 8 to 10 equal pieces and roll out into circles, wrap in cling film and leave for a furthe 20 minutes.
- Once rested roll the dough out out into circles of around 3mm thick.
- I’m a home cook and food enthusiast and not a chef or food blogger; I find rolling the dough to perfect circles particularly tricky, so my trick is to cut out some pan size parchment paper using the pan as a template and then scoring around it with a knife. (hey, nobody’s perfect)
- place the pan on the hob top and heat to a medium heat. Remove any excess flour from the raw flatbreads. I break some sprigs of rosemary to form a brush, then use it to lightly brush some oil onto the flatbreads before cooking.
- Finally transfer your flatbreads to the pan and cook for between 1 to 2 minutes on each side, or until air pocks begin to form on the bread and the underside has some nice charred or brown spots on the underside.
- Once cooked, stack on a plate and cover with a damp towel.
- You can use them immediately or they can be kept in the fridge for 2-3 days.