Wraps for kebab?

[fredt]

Cooking up some chicken doner and pork souvlaki at the weekend and am planning to serve it in wraps. Is there a point in making my own wraps, or can I buy good quality ones?

How do you make wraps anyway?

Could the Uuni be deployed for this?

Thanks

[sc0tt]

I'd like to know where you can get some half decent flat breads. Can never find anything in Tesco.

Also, recipe for the souvlaki please?

[dave_s13]

Morrison's do some flat breads that aren't bad at all. They are fairly easy to make though if you Google it. Just time consuming.

[fredt]

I use pork shoulder marinated in;

olive oil
lemon juice and zest
garlic
oregano
salt
black pepper

Marinate for a few hours, skewer up and grill. I'm serving it with tzatziki, a greek-ish salad and some sort of chili sauce that I haven't thought of yet..

[55palfers]

sc0tt said:

I'd like to know where you can get some half decent flat breads. Can never find anything in Tesco.

Also, recipe for the souvlaki please?

Check out Aldi. They have some nice ones. Six in a packet I think, look like folded over pittas

[tedmus]

Tesco sell packs of 2 chapatis on the bread section that make for decent wraps.

[DRFC1879]

Great wraps/chapatis are just about the easiest thing you can make. Four ingrediaents:

- Flour (plain/wholemeal/chapatti flour (huge bag for a fiver in most supermarkets) depending what sort of wrap you want)
- Water
- Salt
- Oil

Method:
1. Mix flour and water into a stodgy dough, chuck in a slug of oil and a pinch of salt.
2. With floury hands, pull off a golf ball sized knob of dough and roll it into a sphere then pat/stretch into a rough circle.
3. With a well-floured worktop and rolling pin, roll it until it's almost translucent.
4. Sprinkle a little bit of water into a hot frying pan and put your wrap in, turning once so both sides are cooked.
5. Repeat

It's handy to have a damp tea towel on hand to wipe the pan after every three or four wraps to remove burning flour.

[DRFC1879]

Here's some I made earlier:



Pro tip: If you're not eating them straight away, cover with cling film while they're still warm to ensure the trapped moisture keeps them from going crispy.

[jas xjr]

find yourself a turkish supermarket. i found one which had all sorts of weird and wonderful items. and an attached bakery. there is another middle eastern one wqhich has a bakery attached

[fredt]

I don't really have time to seek out a Turkish shop, busy week so was hoping to add to my Ocado order.

But I just remembered I have like 4kg of chapatti flour in the cupboard.. Guess I will be baking!

[sc0tt]

55palfers said:

Check out Aldi. They have some nice ones. Six in a packet I think, look like folded over pittas

Lovely. Thank you.

[hyphen]

99.9% of Lebanese/turkish restaurants seem to use the wraps made by Dina, including central London ones catering to Arab crowd. The remainder make their own.

60p ish for pack of 5. Called Dina Mediterranean khobez wrap. Sold by a few of the supermarkets and many small shops.

Or do it northern style and get Naan freshly made at any decent restaurant/takeaway..

Edited by hyphen on Tuesday 20th June 17:15

[Mobile Chicane]

To my mind there is no beating a proper fresh baked naan for a shish type kebab on a skewer.

For a doner though it has to be a pitta to hold it together.

[Hugo a Gogo]

can you not get the big fluffy round turkish breads over there?


a quarter of that, squashed in a panini gril type thing, is the standard kebab holder in Germany

[fredt]

So I am definitely not buying bread anymore, as even the ones suggested above seems to be hit and miss regarding the freshness (waitrose reviews). I don't want the bread letting down the lovely kebabs

So I am baking, probably in the Uuni. Personally I prefer a wrap, but I think most people would prefer Naan or Pita as per suggestions above.
So.. Any suggestions for something relatively light? Something like the lovechild between a Puri and Naan? I want it to hold stuff easily, have some bite and also be light.... I'm guessing my chapatti flour will stay in the cupboard or will be used in some sort of mix..

Ideas?

[evilmunkey]

My other half is Greek and i use her mums souvlaki recipie,

cubed belly pork
oregano
garlic
lemon juice
olive oil
cut the pork into about 1in to an inch and a half inch cubes, marinade with the above ingredients , cover and leave in a fridge for 24 hours.
Place on scewers and grill on the bbq until the fat is turning crispy and rendering. very simple but so flavorful.

[fredt]

So I made naans as per seriouseats.com grilled naan recipe. I wasn't 100% satisfied they came out a little dry/flaky bits for my taste, would adding a little water to the dough make the final product a bit more moist? It wasn't bad at all everyone loved them, but I was looking for something softer and a little more pliable.

Rolled them out with a rolling pin to a bit thinner then naan. At naan thickness and the oven at full pelt they didn't cook through properly. The thinner version cooked in a about 40 seconds or so in the Uuni.