My boys LOVE having wraps for lunch.
And while they are quick and easy, and make for a painless lunch that I know will be eaten, there is something about shop bought wraps that just makes me feel a bit bleurgh. They don’t really taste of anything much, and just seem to act as a conduit for the filling. And they just look so kind of plastic-y. I’m sure they are probably full of all kinds of preservatives and chemicals to prolong their shelf life (although I will confess I haven’t actually checked). And then there’s the plastic bags that they come in (although I have to say that we keep hold of them and use them again and again for chucking stuff like rolls and biscuits into and freezing).
Suffice it to say that I am not the biggest fan of them, and have been on the look-out for a reliable homemade version for quite a while.
I tried out Hugh F-W’s flatbread recipe from one of his books, and while they are delicious eaten warm with hummus, they don’t keep well and turn very stiff once they cool down.
But then someone recommended this recipe here (I can’t remember if it was in a comment on a blog post or in the Facebook group, but if it was you, thankyou so much!) and I thought I would give it a go.
And it’s BRILLIANT!
It does take a while to make (it’s the actual cooking of them that takes the time) but then you have a batch of 16, which you can freeze, or they do keep well for a few days.
We’ve been testing them out extensively over the Summer – they work well for lunches at home, but also survive outings in lunch boxes for picnics too. We’ve had them with cheese, carrot hummus, ham, and prawns for lunch. The kids have had them with chocolate spread for snacks, and when they’ve gone a bit stale I’ve toasted them and turned them into min pizzas.
All in all, we are big fans.
I’ve ‘anglicised’ the recipe below for fellow Brits/those who don’t have cup measures.
The most important thing seems to be putting them into some kind of sealed container as soon as they are cooked. The original blog post says you can also put them in a plastic sandwich type bag, but it felt a bit funny to me to be putting really hot stuff in a plastic bag (some vague notion about hot plastic and leaching chemicals that is probably totally unfounded), so I dug out a metal tin with a plastic lid and cram them all into this, ramming the lid back on in between each addition. I am sure a normal tupperware box would also suffice.
If you freeze them (we haven’t tried this yet, we have always scoffed them too quickly) then I would suggest laying them out individually on baking sheets and freezing in batches. Once they are frozen, you can pop them all in a bag together to save on freezer space and then just take out as many as you need.
- 450g plain flour (or you can use bread flour)
- 1 tsp salt
- 1 tsp baking powder
- 80ml vegetable oil (or whatever oil you have kicking around)
- 240ml warm water
- I use my Kitchen Aid mixer which makes life easier, but you could totally do this by hand if you wanted/needed (kneaded?) too
- Mix together the dry ingredients
- With the dough hook attached and the mixer on low speed, gradually add the water and oil
- Knead on low speed for 1-2 mins until it all comes together in a nice ball/lump
- Divide the mix into 16 roughly equal pieces and roll each piece into a ball
- Cover with a tea towel and leave to rest for 15 minutes
- After 15 mins, place a large frying pan over the heat, and while it’s heating up you can start rolling out your first couple of pieces of dough
- Flour your work surface well, and then begin the roll out and cook sequence: roll out a piece of dough until it’s really thin (less than 1mm), it should be about side plate sized once it’s rolled out.
Pop it into the frying pan (no need to add any oil etc) and cook for a minute or two, before turning over and cooking the other side.
I don’t know if it’s just me, or why it happens, but the first one never cooks as well as the subsequent ones (it’s the same with pancakes). Once you get going, you should find that they balloon up in places (which is kind of mesmerising to watch)
and you start to get an idea of when to turn them – you want some patches of colour on each side.
Once each wrap is cooked, place it straight into a container that has a tightly sealable lid (or a plastic bag) and make sure you put the lid on.
- Continue until all 16 wraps are cooked.
- You can either leave them to cool in the container and then eat later, or eat them warm with hummus etc.