Christina St Kitchen

Since we found this recipe online it has been a family favourite. We use this wrap bread for any turkish/greek or indian meal. It is soft and holds a wonderful selection of yummy meats and salads. Tonight it is with a stack of felafel, hummus, tomatoes, spanish onion and tatziki. Delish! (we generally double this recipe)

Potato Wrap Bread

3+ cups plain flour

1 1/2 cups boiling water

1 mashing potato, boiled and mashed

1 tsp salt

2 Tbs veg oil

1 tsp instant yeast

2 Big bowls for mixing

Place 2C flour in one of the bowls and pour the boiling water over and mix in thoroughly. (will make glue - don't be scared) Set it aside.

In the second bowl mix the mashed potato, 1C flour, yeast, salt and oil till you get a doughy mass.

Once the flour/water mix is cool enough (but still quite warm) to be bearable and won't kill the yeast, put the two mixes together and knead till smoother. (we are very lackadaisy with this bread. depending on the flour sometimes it is beautiful and sometimes terribly dauntingly sticky) NB use oil on your hands as opposed to flour

You will end up with a stiff, sticky ball. If it is way too sticky, add more flour before you leave it to rise. It is an oddly sticky dough though. Cover it and let it rise for up to 2 hours (1 or less is standard at our house)

Use a tray with sides and pour a little oil in the bottom to coat the base. shape tennis ball sized balls out of the dough and line them up in the tray. You can then roll them out and stack ready to cook or roll and cook in sequence. I try not to use flour at all in the rolling out process, but use baking paper and keep oiling my hands. I use two dry pans at the same time or they do really well on a flat dry bbq plate. Roll them out till they are about 5mm thick. Cook on each side till they begin to bubble up and if you peek under they will be brown in patches.

As they are cooked stack them in a pile on a wire rack. They will stay soft and warm.

Felafel

(you have to plan ahead for these and soak the chick peas overnight)(tinned does not work)

1 1/3 C dried chick peas soaked overnight

1 tsp salt

1 Tbs baking powder

1 Tbs cumin

1 Tbs ground coriander

1/2 tsp cayenne pepper

1 garlic clove - crushed

2 T chopped parsley

juice of 1 lemon

Whiz it all together till chopped but not pureed. Squeeze into balls (3cm diameter?) Shallow fry in veg oil.

Quick Hummus (stephanies)

1 tin chick peas, drained and soaked

2tsp cumin

juice of 2 lemons

2 big cloves garlic

good sprinkle of cayenne

ground black pepper

salt to taste

Whiz, taste, adjust to your liking.