Page 515 - YC Cooking School

2. Wrap or flatbread dough keeps beautifully in the fridge, covered with clingfilm, for up

to a week. We recommend making the dough in advance so that you can quickly whip
up a weeknight meal in no time at all. You can also roll out portions, lightly cook them
and freeze in clingfilm or tinfoil for up to two months. You’ll just need to reheat them
in a hot, dry pan before serving.
3. Create interesting wrap flavour variations by mixing spices like cumin and dried
coriander, chilli or chopped fresh herbs into the flour before cooking.
4. To reduce the oil content in homemade mayo, but still achieve a creamy result, add
half an avocado.
5. For homemade mayonnaise, you can use whole eggs instead of egg yolks. This gives
the mayonnaise less of an ‘eggy’ flavour. Eggcellent.

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