That’s a Wrap!

Perfect Kebab and Wraps

I just love it when the pages of a cookbook start to get a little smudgy.  Paul (as in Hollywood) is already starting to look a little floury round the edges…

Having suspended my bread loaf attempts, today I’ve gone for flatbreads.

I (as I’m sure many of us do) have a strong desire for my ‘makes’ to come out looking like they do in the picture, this is more true of baking than anything else.  And the flatbreads did not disappoint! In line with our healthy eating aspirations (sort of!), homemade lamb kebab was on the menu and these made the perfect accompaniment. I just love a kebab in a flat bread.  It was one of the tastiest meals we’ve eaten!

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Below is my version of the recipe (Halved, less sugar and using Dried yeast)

  • 250g Strong White bread Flour
  • 6g dried yeast (activated in 150ml of warm water)
  • 5g salt
  • 30g butter, room temp.
  • 20g caster sugar
  • A little oil for cooking

(makes 8)

  1. Activate the yeast by dissolving the sugar in warm water and sprinkling the yeast on top. Mix well and leave for 5-10 mins until a thick layer of scum-like yeast forms on the top.  Be careful not to get the water too hot – one part boiled to two parts cold.  Test it before you put the yeast in – too hot, you kill the yeast, too cold, it won’t activate. Remember, the stuff is alive!
  2. Measure out your other ingredients and put in a bowl together. Keep the sugar and salt separate and don’t let the yeast come into direct contact with the salt. I do this by putting the salt in the bowl first and flour on top, then sugar off to one side. (You can also add any spices here for example garlic powder, or cumin and a little cinnamon for moroccan flatbreads)
  3. Add your activated yeast (scrape the scum off the top gently and keep the water)
  4. Mix the ingredients together with your hand until they come together to form a soft but not soggy dough. It will still look messy but that’s ok.
  5. On a lightly floured surface kneed the dough for 5-10 minutes to bring all the ingredients together and form a soft, pliable dough ball.
  6. Place dough in a lightly oiled bowl and cover with a clean tea towel, leave to prove for at least an hour (2 or 3 if you like) until the dough has at least doubled. Make sure the bowl is out of the way drafts at this time.
  7. Tip the dough out onto a lightly floured surface. Knock back the dough to get the air out of it.
  8. Cut into balls of 50-60g.  Roll each one out into a thin circle. Keep your surface floured to stop it sticking.
  9. Heat up a heavy based frying pan and add a tsp of oil.
  10. When the oil is smoking, place one of your flat rounds into the pan and cook for 2 ins. Flip over and cook for one minute more.
  11. Keep going until you’ve done the lot.  You will need to add a drop of oil to the pan as you go. Stack them one on top of the other as you go so that they don’t dry out.
  12. Once they’re cool wrap in cling film.  They can be frozen (put cling film or greaseproof paper in between) and to heat up from cool, sprinkle with a little water, wrap in foil and place in the oven at 200 degrees celsius.

Here is the man himself making an alternative version which you may like to try:

And for the kebabs?

  • 500gLamb mince or half a bag of lazy frozen mince works great too!
  • Half an onion, chopped finely
  • 1 tsp harissa paste
  • 1/2 tsp of chilli paste
  • 1 tsp ground cumin
  • 1 tsp coriander seed
  • 1 clove of garlic, crushed
  • 1 egg (or just egg white for the health conscious)
  • Salt and pepper
  • Salad and wraps for serving
  1. Mix all the ingredients together
  2. Divide the mince mixture into 4 balls and flatten on a piece of cling film
  3. Wrap the flattened kebab meat in the cling film and pop in the fridge for about 20 minutes.
  4. Now is a good time to pop your wraps into the foil and into the oven. Heat up a pan with a spray of oil or a teaspoon of oil.
  5. Unwrap your lamb patties and very gently and carefully place it in the hot frying pan. Fry for about 3 minutes or so on each side until well browned and cooked through. Flatten the lamb into the hot pan by pressing it with a spatula as the meat cooks.
  6. And now serve!  We ate ours with some finely chopped lettuce, white cabbage and onion, grated carrot and homemade garlic sauce.  Oh, and not to forget, a lovely glass of red wine!

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