Recipe for Flatbread Wraps with Carrs Flour

Flatbread Wraps

WITH ONION AND MUSTARD POTATOES

15 MINS PREP PLUS PROVE TIME

COOK
35-40
MINS

INGREDIENTS

FOR THE FLATBREADS

300g Carr’s Plain Flour

100g Carr’s Strong Brown Flour

½ tsp Salt

2 tbsp Vegetable Oil

250ml Water

Butter for cooking

FOR THE FILLING

2 tbsp Vegetable Oil

1 tsp Mustard Seeds

1 tsp Cumin Seeds

2 Medium Sized Onions

(roughly 300g - thinly sliced)

10 Fresh Curry Leaves

½ tsp Turmeric Powder

½ tsp Chilli Powder

2 tsp Salt

3 Potatoes (roughly 600g - peeled
and chopped into 1cm cubes)

100ml Water

 

Carr’s Plain Flour Carr’s Strong Brown Flour

 

 

 

Great British Bake Off's Chetna MakanSummer is the perfect time for picnics. Great family days outs are made special with a picnic full of delicious homemade goodies. I am making very quick and easy flatbread wraps, which can be filled with all kinds of flavours. Here it is filled with potatoes, which are cooked with onions and mustard and get the beautiful flavour from the fresh curry leaves added to it.

Chetna

METHOD

In a large bowl mix the flours, salt and vegetable oil. Slowly add the water and mix well. You might not need all the water or need a bit more. The dough should be soft but not sticky. Place the dough on a lightly floured surface and knead it for 5 minutes until smooth. Place the dough in a lightly oiled bowl and cover it with cling film. Leave it to rest for 15 minutes.

Divide the dough into 12 equal balls and roll it out into thin circles roughly 6 to 7 inches. Cook this on a hot skillet or any flat bottomed pan. After a couple of minutes turn it over and cook evenly on both sides over low to medium heat. Once done, put half a tsp of butter on each side and cook for few seconds. Keep them stacked and wrap them in a clean tea towel.

In a large pan heat the oil and add the mustard seeds and cumin seeds to it. When they begin to pop add the curry leaves and after one minute add the chopped onions to it. Cook till the onions turn light golden. To this add the turmeric, chilli, salt and cook for a minute. Add the chopped potatoes to this and mix well. Tip the water in and mix well. Cover and cook for 20-25 minutes or until the potatoes are cooked through.

Place a flatbread on a plate and put some of the potatoes on it and roll it up and eat them straight away or wrap them in foil for later.

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