Sundried Tomato Wraps

Instructions

Thermal Cooking Method

1. Add flour, sundried tomatoes, baking powder, salt and butter (or oil) into your thermal mixing jug. Mix for 10 secs/speed 7.
2. Turn the blades down to speed 2. While the blades are going on speed 2, add boiling water through the hole of the lid slowly. Stop immediately once the dough has come together to form a ball. Be careful not to add too much water, but if you do, just add more flour.
3. Once your dough becomes a ball knead it for 4 minutes.
4. Tip your dough onto a lightly floured bench surface or silicone mat and roll dough into a log shape with your hands. Transfer dough to a floured bowl and drizzle with olive oil over the top. Cover this with a tea towel and let it sit for about 10 minutes
5. Tip out the dough onto a lightly floured surface and roll into a log shape. Cut into 16 pieces. Put each piece back into the bowl and cover with a tea towel.
6. Preheat a dry frying pan over medium-high heat.
7. Roll 1 piece of dough, thinly, into a wrap shape (it won't be perfectly round so don't worry about that). Place into a dry hot pan and fry until it's puffed and golden brown. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll your next wrap while the previous one is cooking.
8. Once cooked, place the wrap on a plate, under a clean tea towel, or in a container and repeat until all the wraps are cooked.
9. Eat straight away or freeze in an airtight container.

Traditional Cooking Method

1. In a food processor, add flour, sundried tomatoes, baking powder, salt and butter (or oil) and mix on medium speed for approx. 30 seconds
2. While the blades are going on low speed, slowly add boiling water. Stop immediately once the dough has come together to form a ball. Be careful not to add too much water, but if you do, just add more flour.
3. Tip the dough onto a floured surface and knead by hand for 5 minutes.
4. Roll dough into a log shape. Cut into 16 pieces. Put each piece back into the bowl and cover with a tea towel.
5. Preheat a dry frying pan over medium-high heat.
6. Roll 1 piece of dough, thinly, into a wrap shape (it won't be perfectly round so don't worry about that). Place into a dry hot pan and fry until it's puffed and golden brown. Flip and repeat on the other side. This will only take 1-2 minutes each side. If you are quick enough, roll your next wrap while the previous one is cooking.
7. Once cooked, place the wrap on a plate, under a clean tea towel, or in a container and repeat until all the wraps are cooked.
8. Eat straight away or freeze in an airtight container.