We all love food here at the edccooperative and wraps are a cooperator favourite. But why buy them when you can make them. They’re such an easy way of eating and junior cooperators will enjoy them too.

There are many different kinds, made with a variery of flours, even ground up rice and lentils, but this is my simple (much like the admin team).

Firstly, as recommended by Pastry Chef Hyndman set all items out ready before even starting.

Put the flour into a large bowl and add the yeast to one side of the bowl then add the salt and sugar to the other (coins an added extra. Disclaimer it may or not add flavour to the wrap).

Mix to distribute evenly through the flour adding the butter and using your hands to rub it into the flour,

Add 140ml of the water and mix together using the fingers of one hand. At this point our Health and Safety Manager, Mr J Wiggles wanted us to remind everyone to wash their hands before you start.

Add as much of the remaining water as you need to get a smooth, soft dough that comes away from the sides of the bowl.

Pour a little oil onto a work surface and place the dough on it. Knead well for 5-8 minutes or until you have a smooth, elastic dough. (The Lazy cleaner Radders suggested using a bread machine so you dont need to bother doing anything yourself. An option worth considering but we like to get down and hands on here at the coop!).

Place the dough in a lightly oiled bowl, cover and leave to rise for One and a half hours (it doesn’t need ro rise much.. . A bit like our glamorous head of service Tobias Culshaw.

Tip the dough onto a lightly floured surface. Knock back the dough to expel the air by repeatedly folding it in on itself. Divide the dough into around 6 equal pieces. Shape each into a ball, then roll out very thinly to a circle, 20cm in diameter.

Heat up a frying pan over a high heat, then add 1tsp oil. Lay one circle of dough in the pan and cook for one or two minutes on each side until lightly browned, this is the point where head chef J.B normally takes over to ensure perfection.

Front if House Fletcher said “don’t let them get too dark or they will be firm and difficult to roll, a bit like an old mattress”.

Once cooked, remove from the pan and keep warm in a cloth.

Cook the rest of the wraps in the same way, adding small amounts of oil to the pan first each time. Pile them on top of each other in the cloth to keep them warm and soft. Eat warm with curry or other spicy dishes, or with dips.

We would love to hear how you like your wraps and what you put in them.

Categorised as Recipes

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