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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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