For each wrap or flatbread, I take 200 g of dumpling dough out of the bag, you can find it on the cooling shelf.
I press the dough into a cold, coated pan so that it is equally thin everywhere.
Moisten your hands lightly, then it will be better.
Now put the pan on the stove and sear it over low heat for about 5 minutes, I put a lid on the pan. If the dough throws bubbles, I take a teaspoon of oil and run it around the edge of the pan, then turn the dough and let it brown on both sides. Not too crispy, then it can no longer be rolled.
Quite simple, but I always enjoy this idea, I love to eat wraps with all kinds of fillings or make a pizza out of it (then just prepare it in the same way, top it and put it in the oven, even my friend loves this pizza) or chips (then I press the dough very thinly in small circles on a baking tray and sprinkle with french fries or paprika and put in the oven until it is very crispy).
The wrap now has about 200 kcal / 3.5p depending on the dumpling dough. The oil teaspoon is free.
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