Page 514 - YC Cooking School

Cooking the wraps
Go for a high heat and a dry griddle or regular pan when cooking wraps. Ideally, the pan
should sizzle as you lay the wrap down. If it doesn't then the pan isn’t as hot as it should be
and the wrap won't cook quickly enough. If the pan smokes, the heat is too high. After a few

seconds, the wrap should start to bubble on the surface. That’s your signal that it’s ready to
turn over and cook on the other side.

It's a good idea to wipe your pan clean with a little paper towel in between cooking each
wrap, so that no small bits are left behind to burn. You can also cook wraps in a very hot

oven, preferably on a ceramic tile or pizza stone lightly dusted with flour. This lets you cook
more than one at a time, although you don't get the same colouring and charred effect as
you would when cooking them in a hot dry pan.

Keep the cooked wraps warm and soft by covering them with a damp, clean dish towel.

Munch immediately
Once cooked, wraps and other flatbreads are best eaten immediately, although it is possible
to reheat them. To do this, place them in a slightly damp dish towel in a medium oven or in
the microwave so that the steam from the wet towel can add moisture back to the wraps.

Keep it neat when assembling
Most of the time our hunger gets the better of us and we overfill wraps! To avoid this, lay
the filling ingredients in a neat line down the middle of the wrap, starting about 1 inch from
the base. Fold up the base using that 1 inch of space, then fold in the sides. This way the
filling won't fall out of the bottom of the wrap while you’re eating it.

Remember food safety
To prevent bacteria spreading, always wash your hands with hot soapy water in between
handling raw meat and other ingredients. It’s also really important to thoroughly wash any
work surfaces or utensils that have had contact with the raw meat before using them for

any other cooking.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. You can easily add wholewheat flour to your basic wrap or flatbread recipe, although
this can give a slightly heavier end result, so it's best to use half plain flour and half
wholewheat flour.

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