Fire Pit Wraps
We like cooking these wraps on a cold day, they require no yeast so they only need 10 minute proving time. And they taste really good!
Making your own wraps is a lot cheaper than buying your own. It’s also a great way to get kids involved in baking.
We found having your fire as hot as possible gives the best result, using coal with wood keeps the heat at a consistent temperature especially on a cold day.
Cooking wraps on the fire gives them a really good texture, and a much better flavour.
When making the dough make sure you use hot water, because there is no yeast in this recipe hot water is needed to help release gluten in the dough. The only reason why we use luke warm or cool water in yeasted bread is hot water kills the yeast.
The ratio for flour to water is one third, so if I have 150g of flour i would use 50g water. Divide the number of grams of strong white bread flour by 3, this will tell you how much water to use.
For every 80g flour add a gram of baking powder and salt.
We use cups to measure out the flour, water, baking powder and salt. We find calculating the ratio a lot easier.
Ingredients
- 1 ½ Cups of Strong White Bread Flour
- ½ cup of Hot Water
- ½ tsp of Baking Powder
- ½ tsp of Salt
- Oil for brushing on the pan
Method
- Add all your dry ingredients to a bowl and mix
- Add your water stirring with a wooden spoon
- Once the water is combined, using your hands create a ball and start kneading the dough for 10 minutes
- Leave in the bowl for 10 minutes to prove
- Flour your surface
- Separate your dough into the number of wraps you need. We split our dough into 8.
- Roll out your dough so it is thin enough to see letters from a newspaper underneath.
- Put your pan over the fire, make sure your fire is hot and your pan close to the fire
- Brush the pan with a little oil. We use a silicon pastry brush
- When the oil is hot add 1 wrap at a time
- Cook on one side for 1-2 minutes, then flip over and cook for 30 seconds
- Your wraps are ready