I use the free time I have in these days to post all the recipe I racked up in the past months.
They are quite a lot because I have cooked but not posted.
Now I have dinner ready, the house is spotless clean, son is doing some gym in his room and hubby is cutting is hair.
Peace for me for the next 30 minutes! 😀
I did a mexican dinner some months ago and I made some soft white flour wraps ( can I call them tortillas? I don’t know if it’s correct).
I served them with spicy chicken strips and beef chili but you can put in kebab, or use them as a side with a comforting and nurishing soup.
I do not have the photos of the filled wraps because we filled them and eat straight when we were at the table.
When you have guests you cannot set a photo corner for the food, not in my home at least! 🙁
Some considerations: while you repare them stack one over another so the steam will keep them soft.
If you prepare them in advance you have to cover them with cling film but they have to be consumed within 24 hours.
You can freeze them but you have to put a was paper foil between one and another or they will freeze in a single block.
| Servings |
15
|
- 500 g strong white bread flour
- 10 g salt
- 30 g caster sugar
- 10 g instant yeast
- 30 g soft butter
- 320 ml cold water
- vegetable oil for the pan
Ingredients
|
|
- Put flour in a bowl with salt and sugar and yeast. Give a quick stir then add butter and three- quarters of the water. Mix and continue adding water until you have a soft but not soggy dough.
- Knead the dough for 5- 10 minutes, do not add too much flour for dusting. Put the dough into a bowl, cover and let it rise until it doubles ( up to 3 hours).
- Dust the work surface, tip the dough onto it and fold it many times, until all the air is knocked out. Divide in 60 g pieces.
- Take the pieces you are not rolling covered with cling film. Roll each piece into a boll then spread it with a rollpin ( they are a little bit hard to spread, the dough tries to " come back" but it's normal).
- Heat a pan on fire and grease it with some oil; put one dough round in the pan and fry for 2 minutes. Flip the bread and cook the other side for 1 minute. Stack them one on another.
[…] opted for a tex- mex lunch, I made my first chili, chicken fajitas, guacamole, my white flour wraps and the tres leches cake; I also made pico de gallo for the first time and I can say I am in love […]