Page 513 - YC Cooking School

Make small quantities often

Because raw eggs are used to prepare homemade mayonnaise, it does have a limiting effect
on the shelf life. For this reason, make smaller quantities often. Homemade mayo can be
stored for about a week in an airtight container in the fridge.

It's time to wrap it all up

What is a wrap?
A wrap is a type of flatbread made from flour or cornflour that’s used to neatly bundle up a
variety of tasty fillings. Homemade wraps are perfectly imperfect, full of colour and
character, and contain no preservatives or nasties. Once you've made your own, you'll find it
difficult to go back to the store-bought version.

Getting started
Wraps are very easily made by hand in a large mixing bowl and rolled out with a rolling pin.
However, if you’re making a large batch, you can also use a food processor or a stand mixer
with the dough hook attachment.

Give the wraps a lift
Add a pinch of baking powder to the flour to give the wraps a lovely light fluffiness.

Melted butter is best
Melting the butter before adding it to the flour helps to give you an even distribution of
butter particles throughout the dough mixture, which makes it more pliable and easier to
work with.

Knead like a pro
Just like breadmaking, wraps or flatbreads benefit from a little elbow grease in the form of
kneading. This action activates the glutens in the flour, making them more stretchy and
springy which gives the wraps a lighter texture. So roll up those sleeves and get involved.

Kneading by hand means using the heel of your hand to stretch the dough out and away
from yourself on a lightly floured surface. You then fold the dough back in on itself, turn it
by 90 degrees and repeat until the dough is elastic and smooth. Lightly oil or flour your
hands before kneading, so that the dough doesn’t stick. Thorough kneading will take around
5 minutes by hand, or you can use an electric mixer with the dough hook attachment.

You’ll know your dough has been kneaded for long enough when it springs back if you press
it gently with your finger.

Paper thin for the win

Divide the dough into golf ball-sized chunks and roll out each ball with a lightly floured
rolling pin. The wraps don’t have to be perfectly round or symmetrical but they should be as
thin as possible, so that if held up to the light you can see your fingers through them.
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