The dough won't rise much, as there's not very much yeast in the recipe, but this gives a nice soft texture to the wraps.
- 1 cup cold water
- 1 cup white bread flour
- 2 cups wholemeal bread flour
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp sugar
- ½ tsp fast action dried yeast
Leave until cycle has finished if you have time, or around 30 minutes if you're in a rush!
If making by hand, put all the dry ingredients (plus the oil) in a bowl and slowly add in the water until you have a soft, but not sticky dough. Cover bowl and leave to rise to 30-60 minutes.
Cut into 8 equal pieces, and roll each into thin 15-20cm/6-8" circles (or squares as most of mine ended up!), on a well floured board.
Heat a non-stick pan on a medium-high heat.
Cook each flatbread for a minute or 2 on each side until lightly browned.
Wrap in foil and keep warm in a low oven until they're all cooked.
Suitable for freezing.
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