These are a quick dinner or snack solution and can also be used for school lunches instead of store bought tortilla wraps or flatbreads. Flavour the brushing oil as you like, or use a vegetable oil and sprinkle with cinnamon and sugar whilst still hot for a sweet treat.
4 cups plain flour
2 tsp salt
1 tsp sugar
1 sachet instant dried yeast
2 Tblsp olive oil
2 cups lukewarm water (use more or less as needed)
1/3 cup olive oil (use more or less as needed)
1 clove garlic, crushed
In a large bowl combine the sugar, salt, flour, yeast and oil. Stir in the warm water and mix to form a soft dough. Turn it onto the bench, adding more flour if required, and knead until smooth and springy (5-8 minutes). I usually mix and knead the dough in my trusty stand mixer.
Once the dough has been kneaded put it into a lightly greased bowl, cover with cling film and microwave on low power for 1 minute. Rest the dough for 10 minutes then repeat the process. After the resting for a second time the dough should have doubled in size. (Alternatively, set the dough aside in a warm place until doubled in size.)
Combine the 1/3 cup olive oil and crushed garlic, set aside to infuse whilst you sort out the dough.
Punch the dough down, knead it lightly and divide the dough into 10 - 12 pieces. Roll the out pieces so that they are the thickness of pita bread – the shape of them doesn’t matter too much. Brush the rolled out dough shapes with the garlic infused oil and place oil side down into a preheated frying pan. After 1-2 minutes the dough will begin to puff and bubble. Brush the remaining side with the garlic infused oil and flip the dough over. Cook until bubbled and lightly coloured. Serve warm or leave to cool, fill with salad and eat the same way as a wrap.