Last week I had a great evening with an interesting group of women in Haverfordwest while giving a cookery demo and talk to ‘The Ladies Who Can’t Lunch’. I was asked to demonstrate a couple of recipes which are quick to produce and tasty (and facilities were limited so it also had to be something I could make on a camping stove!).
I started by making a tortilla wrap dough, this is so simple, just flour, water and a pinch of salt, it’s barely a recipe really.
I use 25g/heaped tablespoon plain flour per wrap, a pinch of salt and about half the amount of water to flour (approx 12g/a level tablespoon per wrap), just enough to bring it together into a pliable dough – too firm and it’s tough to roll out, too wet and it’s too sticky to roll out – add water/flour as necessary to get a workable consistency. I mix it together by hand, knead it a little until it’s a smooth ball of dough, then I leave this dough on one side while I prepare the filling.
Leftovers work well in the filling if you have them or anything in your fridge/cupboard that you think will taste good together. For example I often use leftover veg and meat from a roast; chilli con carne; bolognese sauce; or fresh vegetables and cheese if there are no leftovers around (if adding meat I’d cook it first). I imagine a sweet filling would also work well but I’ve not tried it (yet), maybe apples and blackberries… Chop/dice/grate your filling so it’s all in small pieces – so they’ll heat through quickly.
Divide your dough into equal portions, depending on how much flour you used and how many you plan to make. Knead each small portion into a smooth ball, squash flat and roll out into a disc about half a millimetre thick and 20cm diameter. If you’d like to make tortillas/flat bread; these are now ready to pan fry, in a lightly greased frying pan on a medium-high heat.
Alternatively you can fill the centre and fold the edges over the filling to make a parcel. Pan fry these in a little oil on a medium high heat. I fry on the folded side first and when it has changed colour and started browning I flip over to cook the other side. Adjust heat as necessary, they need to brown but not too quickly as the filling needs to warm up too. They parcel is cooked when it’s turned opaque white all over with golden brown patches. You can keep them warm in the oven, serve straight away or cool and have them cold for packed lunches.