Wrap – Dough

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 1 hr 10 mins
Course Baking
Cuisine European
Servings (Default: 8)

Ingredients

  • 250 g flour (type 405)
  • 125 ml water, lukewarm
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dry yeast
  • 1 tablespoon olive oil
Wrap – Dough
Wrap – Dough

Instructions

  1. Put the water, dry yeast, salt, olive oil and sugar in a bowl and stir briefly with a spoon. Gradually add the flour and knead the dough thoroughly. Then place a damp kitchen towel over the bowl and let rise for about 1 hour.
  2. Then divide the dough into the desired portions (I usually make 8 balls) and roll out as thinly as possible. Heat a coated pan to 75% and place the batter in the pan. Important: do not use oil or butter! Now heat the dough until it gets light brown spots and cover as desired.
  3. I also use the dough as a pizza dough and as a pan bread for carpaccio. For this I just make the flatbread a little thicker.

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