Brambles and Bread

Directions

• Prepare and combine all ingrediants, add water last.
• Mix either with standmixer or by hand for around 5 minutes. A smooth dough will come together.
• Let it rest covered for 15 minutes to let the gluten settle.
• Cut into as many pieces you like, depending on size and thickness. I made 13 wraps with this recipe.
• Shape each piece into a ball.
• Cover with a moist kitchen towel and let rest for at least 15 minutes but no longer then 2 hours.
• Heat a pan in the size of your wraps. Start with high heat and lower as required.
• While the pan is heating up, roll the first tortilla into a flat circle. After each roll, lift and turn a little. This will help shaping your wrap into a circle.
• Once pan is nice and hot, add the first wrap. Keep checking the bottom, some wraps will create a nice bubble… some won’t. Careful wraps will have lots of hot steam. Once the bottom has a nice colour (see picture). Flip and repeat on the other side. The second side usually cooks much faster.
• Prepare a cooling wrack and place a dry towel on it, lay the wrap in between the towel to keep moisture from escaping.
• Repeat with all wraps. Don’t forget to adjust temperature of your stove as needed.