Return to the heat and cook for 2-3 minutes, or until the bottom starts to colour, there is no raw mixture on the top and bubbles have started to appear.Pour in the batter whilst holding the pan off the heat and swirl it round so that it is evenly spread in a circle across the pan.Find a 20cm / 9 inch pan and warm a teaspoon of olive oil in the pan on a medium heat, swirling it round to make sure it is covering all of the pan.Cover and leave sit at room temperature for at least 1 hour, or ideally overnight. First make up your wrap batter: Whisk together your flour with water and a pinch of salt.olive oil to fry, and extra for drizzling.65 grammes or third of a cup of packed gram flour (or chick pea flour).You first make a gram flour wrap then toast it in the oven, just as you would a real tortilla! And it's gluten free :-) A recipe from the fabulous Ceri Jones Ingredients These Middle Eastern beauties are so simple to make.
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