Leftover Chicken Wrap

If you can put it in a flatbread, I want it

Monday 13th January

I really really didn't want to have to go outside today. I mean really. So much that I am actually going to make my own flatbreads rather than go to the shop.

Bread

This is a Roti recipe from BBC Good Food but I don't care, it looks easy and nice. I always make the mistake of making yeasted flatbreads and they come out tough as boots.

• 225g self raising flour and salt in a bowl
• Add 1tbsp water and enough water to amke a dough (c140ml?)
• Rest 30 mins

Fillings

• Leftover roast chicked stripped from last night's carcass, spiced
• Tomato, cucumber, cavolo nero and mint salad. I've never had cavolo nero raw but this recipe is dying for a green. Dressed with olive oil and an acid - lemon juice or similar
• Grated cheese
• Sliced red onion
• Picked chilli (from jar)
• Add red pepper somewhere? Since we have some in the fridge. Maybe to the salad also

Finish bread

• Split dough into six and roll to 2mm thickness
• Now we have to do a thing to make layers that I only vaguely understand:
• Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process – you should end up with a rough square
• Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown
• Cook all breads and eat in a big pile

Go home