This Kebab Wrap recipe was inspired by a local takeaway who serve the most delicious lamb sheekh kebabs, wrapped in a soft flatbread. Somewhere in between a Naan and Roti (different types of flatbreads) this is a cross between the two. I always surprise myself with how I create my recipes, I have no formal training in cooking or recipe development, but I somehow manage to create recipes that become extremely popular, alhamdullilah (praise be to Allah) and I’m hoping this will be no different. The feedback I get from most people who follow my recipes is that they’re clearly written and very easy to follow, they take the guesswork out of cooking which can only be a good thing right?

You can use this recipe for any sort of filling but it was initially created to go with my Chicken Shawarma and is a soft bread which leaves you feeling satisfied (it’s very filling). This wrap also goes well with the following recipes; Chicken Kebabs, Lamb Kebabs (shape the kebabs as long sheekh kebabs if you plan to eat them with the wraps), Falafels, Chicken Steak Burgers (cut the steaks into strips to use them in this wrap) or even my Cheat Doner Kebab recipe. Add lots of salad and your favourite condiments and you have a delicious filling meal.

It’s really important to make sure your yeast is new and not out of date. Too often people attempt bread recipes with yeast that has gone past its ‘best before date’ and then when the recipe doesn’t work, they blame the recipe and not the fact that they didn’t have the right ingredients to hand.

The wraps are cooked easily on the stove top in a frying pan; using a cast iron pan is recommended as the heat transfers really well to the bread, helps it bubble and makes it look like it was cooked in a tandoor oven. That said, it cooks just as well in any other pan so it’s not essential, just preferred.

I’ve memorised the quantities to this recipe because it’s so simple – all you need to remember is 1 cup flour, 1 tsp yeast, 1 tsp sugar and 0.5 tsp salt, simple no? This quantity will make 2 Kebab Wraps, I’ve multiplied the quantities below to make 6 wraps but should you ever want to make less (or more) it’s pretty simple to work out the quantities. So let’s get started!

Makes 6 Kebab Wraps

You will need: for Kebab Wrap

3 cups of plain flour
3 tsp of dried instant action yeast
3 tsp of sugar
1.5 tsp salt (one and a half tsp)
water (as needed)
oil (for coating dough)

Method:

Start by measuring 3 cups of plain flour in a bowl.

Make a small well in the centre and add 3 tsp of dried instant action yeast.

Next add 3 tsp sugar and 1.5 tsp of salt. Lightly mix the flour with the other ingredients using a spoon.

Next add some water to the flour, don’t add too much at this stage.

Mix the water with the flour and knead.

Once you see the water has been absorbed add more water, a little at a time, until it all starts to come together to form a ball of dough.

Once you see it come together, place the dough onto your counter and knead until smooth.

Shape the smooth dough into a round ball, grease the mixing bowl with a few of drops of oil and place the dough inside and coat in oil.

Leave covered, somewhere warm, for the dough to prove until it has doubled in volume. This should take about 1 hour.

Your dough should look like this once it has risen (top left photo).

Divide the dough into 6 sections and roll each section into a round ball.

Take one ball and flatten using your fingers, lightly dust your surface and roll out.

Once rolled, I like to thin the dough out using my hands; stretch by placing it on your hands and pulling your fingers apart.

Once you’re happy with the size you can cook it.

Heat your pan well before placing the dough on it.

Place the rolled out dough in the heated pan until you start to see bubbles form on the surface, then flip over and cook the other side. This should take a matter of minutes either side.

And that’s it, continue to roll out and cook the wraps one by one till they’re all done.

Enjoy with your favourite filling (suggested recipe links above), the choice is yours!

Kebab Wrap

 

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Prep time

1 hour 30 mins

Cook time

15 mins

Total time

1 hour 45 mins

 

Author: Afelia's Kitchen

Serves: 6

Ingredients

• 3 cups of plain flour
• 3 tsp of dried instant action yeast
• 3 tsp of sugar
• 1.5 tsp salt (one and a half tsp)
• water (as needed)
• oil (for coating dough)

Method

1. Start by measuring 3 cups of plain flour in a bowl.
2. Make a small well in the centre and add 3 tsp of dried instant action yeast.
3. Next add 3 tsp sugar and 1.5 tsp of salt. Lightly mix the flour with the other ingredients using a spoon.
4. Next add some water to the flour, don’t add too much at this stage.
5. Mix the water with the flour and knead.
6. Once you see the water has been absorbed add more water, a little at a time, until it all starts to come together to form a ball of dough.
7. Once you see it come together, place the dough onto your counter and knead until smooth.
8. Shape the smooth dough into a round ball, grease the mixing bowl with a few of drops of oil and place the dough inside and coat in oil.
9. Leave covered, somewhere warm, for the dough to prove until it has doubled in volume. This should take about 1 hour.
10. Your dough should look like this once it has risen (top left photo).
11. Divide the dough into 6 sections and roll each section into a round ball.
12. Take one ball and flatten using your fingers, lightly dust your surface and roll out.
13. Once rolled, I like to thin the dough out using my hands; stretch by placing it on your hands and pulling your fingers apart.
14. Once you’re happy with the size you can cook it.
15. Heat your pan well before placing the dough on it.
16. Place the rolled out dough in the heated pan until you start to see bubbles form on the surface, then flip over and cook the other side. This should take a matter of minutes either side.
17. And that’s it, continue to roll out and cook the wraps one by one till they’re all done.

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