Hello everyone,
While I was wondering, once again "What should I cook?" I got an epiphany, a field I almost never explored: food in wraps. But, while the idea was good (at least I believe it was), I still should work on the said "wraps" before going any further, and that is what I did.
When I started to cook my first wraps, I got confronted to 2 problems. First one was that I needed and anti-adhesive pan large enough to hold the said wraps; and of course mine was too small... I came in Indonesia without it and didn't buy any until then so I had to satisfy myself with my wife's pan which is ridiculously small; seriously it doesn't even rest properly on our stove because the stove holder is actually larger than the pan. Anyway, despite that it is beyond me that someone would buy such lilliputian pan, or that I could start a debate on "does size matter?" (we are still talking about pans here); I am going to go on and give you the recipe I used to get my wraps anyway. However, please keep in mind that using a wok instead of a pan is... less than ideal.
An essential recipe to have for any wrap based meal.
| Preparation: 35 mn | Cooking: 5 mn | Total time: 40 mn | |||
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An essential recipe to have for any wrap based meal.
Ingredients:
200 g flour
50 ml oil (you might want to reduce it if you own an anti-adhesive pan (unlike me) but you may need a silicone sheet to spread your dough)
75 ml water
1 teaspoon salt
Preparation:
- Mix all the ingredient until you obtain an homogeneous dough.
- Let the dough rest for about half an hour.
- Make 4 balls out of your dough.
- Take one ball and spread it with a rolling pin until the dough gets very thin.
CAREFUL, you must absolutely make your wrap dough thin enough, otherwise it will end up half-cooked when served or burned. You may also want to use a silicone sheet to cover your kitchen worktop to make sure the dough doesn't stick to it, especially if you choose to reduce the amount of oil.
Step 4 - Fry the wrap in an anti-adhesive pan about 30 seconds on each sides (it needs to start getting colored, or at maximum, to start getting dark spots.). Adding oil shouldn't be necessary.
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| Step 3 |
Variations:
You may add herbs or spices directly in the wrap dough at step 1 for some extra flavor but to do so keep in mind what you want to use them for later in order to avoid weird combinations.
You may also add some chopped garlic or chilies in your dough which will be working with almost anything the wraps might be used for.
You may cook those wraps with a wok as I did, but it is highly unadvised as your wraps won't be cooked the same at all.
Enjoy!
Cooking daddy
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