Low-Fat Flatbread Wraps

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I haven't quite got back round to meal planning just yet, so I had forgotten to buy any wraps to have with our veggie chilli for last night's dinner. Rather than pop out to the shops, I thought I'd have a go at making them myself, using the bread-maker. We all found we liked them better than shop bought wraps, plus they were cheaper too!
The dough won't rise much, as there's not very much yeast in the recipe, but this gives a nice soft texture to the wraps.

• 1 cup cold water
• 1 cup white bread flour
• 2 cups wholemeal bread flour
• 1 tbsp vegetable oil
• ½ tsp salt
• ½ tsp sugar
• ½ tsp fast action dried yeast

If you have a bread maker, put all the ingredients in the pan and set onto 'dough' setting.
Leave until cycle has finished if you have time, or around 30 minutes if you're in a rush!
If making by hand, put all the dry ingredients (plus the oil) in a bowl and slowly add in the water until you have a soft, but not sticky dough. Cover bowl and leave to rise to 30-60 minutes.
Cut into 8 equal pieces, and roll each into thin 15-20cm/6-8" circles (or squares as most of mine ended up!), on a well floured board.
Heat a non-stick pan on a medium-high heat.
Cook each flatbread for a minute or 2 on each side until lightly browned. 
Wrap in foil and keep warm in a low oven until they're all cooked.
Suitable for freezing.


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