Put sweets or savories in an edible package. Use hands instead of forks and spoons. No wonder food wraps are popular around the world. Tortillas, crepes, dosa, palacsinta, chapati, and egg rolls work as edible food containers. Flat breads are versatile and doable in simple home kitchens.
A favorite recipe uses chickpea and some whole wheat flour for an Indian/Pakistani style wrap. Possibilities for fillings can be whatever is on hand which can range from elaborate to simple. Chutneys, raita, sprouts, and lentils could keep it Asian, but pinto beans and salsa could work. Allowing individuals to fill their own can enable vegetarians and omnivores to share a meal.
The Flat Bread Recipe – assembly 10-15 minutes, rest 1 hour, cooking time 20-30 minutes
3 cups all purpose flour
1 cup whole wheat flour
1 cup chickpea flour (aka besan or gram)
1-2 Tablespoons oil
1 teaspoon salt
water as needed to form dough 1 1/4 to 1 1/2 cups
Mix all ingredients adding water gradually until dough is combined but not sticky. Cover and let rest for 1 hour. Pull off golf ball sized pieces (about 20). Heat skillet with a little oil. I use cast iron and breads can be fried on a nearly dry cast iron skillet that is seasoned. Roll dough on a lightly floured surface to about 10 inches/25cm. Test pan with drop of water for sizzle. Cook one while rolling the next. Turn when browned and bubbles may form. Stack and cover finished breads to keep moist.
These flat breads can be made ahead and kept in the fridge a day or two and warmed before use. If freezing half the recipe, cook on only one side, stack, cover and allow to cool before freezing. Thaw and cook other side before using.
Around the world, people have enjoyed flat breads for centuries. DIY wraps can be delicious and satisfying.