Saturday, 18 August 2012

Flatbread (wraps)

Flatbread (wraps)

Making Flatbread (wraps)

gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
suitable for RPAH Elimination and Failsafe diet

These are really delicious, soft and pliable to make the perfect wrap.



Here are a collection of tips to help you make the best wrap...









TIP 1

Don't be tempted to thin the batter... just add 1 1/4 cups of water. The batter will be very thick and you will need to use a spatula to spread it in the pan. If you add more water the gums will lose stability and the batter will lose its structure.

batter
The batter will be thick and glossy


TIP 2
Spread out the batter in your pan with a spatula. Start in the centre and spread out around your pan... spread it as thinly as you would like it to be. If you want to make 'naan' style bread, leave it nice and thick.

spread out the batter with your spatula
Spread out the batter with your spatula

TIP 3
Use a cold pan to spread the batter. This will stop the batter from instantly cooking and give you time to spread it out to your desired consistency. Cool down your pan in between wraps by rinsing the back under cold water until there is no steam.


cool the back of the pan under cold water
Cool the back of the pan under cold water



leave under the water until there is no more steam
Leave under the water until there is no more steam


TIP 4
Layer your hot wraps on top of eachother to soften... When they are first cooked they are crispy. If you want to use them as wraps, the steam, when layered, will soften them and make them pliable


layer wraps... the steam will soften them
Layer your wraps... the steam will soften them



TIP 5
Freeze leftover wraps between layers of baking paper for quick lunches. Defrost on the bench or in the microwave.


Enjoy filled with meat and salad, spread with melted garlic butter to have with your fav curry, wrap it around a sausage or just eat them plain!


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2 comments:

  1. Hi Kersten, as per instructions, we didn't grease the pan and the mix just stuck to the bottom like glue... does this require using a Teflon pan? Or some other trick? thanks :)

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    Replies
    1. Yes it does require a Teflon pan Michele

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