Wholemeal Wraps

Hello Readers,

This is the first of my Duke of Edinburgh bakes, I am making 6 of my 12 required flatbreads today, I chose my all time favourite- wraps.

I always have wraps for my lunch as when traveling to and from school and when I go hiking as white sandwich bread often gets squashed and makes for an awful sandwich so I always have wraps.

I have used wholemeal flour as this has more nutrients in and I get a bit bored of white wraps but you could use white. If you want to make wholemeal wraps just use a little more water when making the dough.

Toms Tip: In general, you know if a bread is kneaded enough if you ca stretch the dough up to 20cm.

Costing:

wholemeal bread flour: £1.20 for 1.5kg/20p for 250g

dried yeast: 64p for 8 7g sachets/8p for 7g

salt: 29p for 750g/under 1p for 5g

caster sugar: £1.60 for 1kg/11p for 15g

butter: £1 for 500g/4p for 20g

oil: Under 1p

Total: 45p

Ingredients

250g strong wholemeal bread flour

5g fast action dried yeast

5g salt

15g caster sugar

20g soft unsalted butter

160ml water

vegetable oil for frying

Method

Put the flour in a bowl and add the yeast on one side and the salt and sugar on the other side, mix throughout the flour. Add and rub the butter into the flour then slowly add the water and mix to form a soft dough that comes away from the sides of the bowl.

Oil a worksurface and knead the dough for 5-8 minutes until it is smooth and elastic.

Place the dough in a well oiled bowl and prove for 1 1/2 hours (It wont rise much).

Tip the dough onto a lightly floured surface and fold the dough in on itself a few times to knock back, divide into 6 equal pieces and roll out into 20cm circles (this is easier if you leave the dough for the full 1 1/2 hours).

Heat a frying pan over a medium-high heat and when hot put 1tsp of oil into the pan and cook each wrap for 1-2 minutes on each side until soft but not crispy as you wont be able to roll them.

Wrap in a tea-towel to store.

The Food Kid