The tortilla wraps
> 2 cups Laucke Crusty White Bread Flour (or good, strong bread flour), 1/4 cup vegetable oil, 1/2 cup warm water
Stir then rub the oil into the bread flour until it looks like bread crumbs, add in the water until you have a soft, sticky-ish dough. you may need to add more or less water. Wrap in gladwrap and set aside for 30 minutes or so.
Prepare your filling in this time and set aside: For these I used Otway ham, finely shredded salad (see above for lettuce varieties) and grated up goat’s cheese. I used Kassari, a type of goats cheese that melts really well. You can use just about anything though.
My other suggestion is;
> 2 or 3 diced chicken legs marinated in a mixture of red wine or white wine vinegar (about a cap full or 2), tsp or 2 of honey, chilli flakes, oregano and a bit of olive oil, fried in the pan before adding to the quasedillas with lettuce, red onion and cheese
Back to the wraps:
Break off a small ball (about a heaped tsp full) of the dough. Using a rolling pin and on a floured surface, roll out as thin as you can. You really want the wraps no thicker than a couple of millemeters. It can be a bit fiddley. I’ve found the easiest way to do this is to hold the side facing away from you and roll to the center, give it a quarter turn and repeat until you have a flattish disc. Once it’s pretty flat roll it out like you would normal pastry. Don’t be afraid to really bash it out though at this point. the dough is pretty sturdy even when it’s wafer thin. Repeat for the remaining dough. Don’t try this when you’re pushed for time by the way. These wraps can be made up to a week in advance, if that helps. Just store in a plastic bag.
Once they’re rolled out (don’t stack uncooked wraps on top of each other by the way, they WILL stick) dry fry them one at a time in a really hot fry pan. Give them about 10 seconds per side until you see little brown spots/ bubbles form, flip them over and give them another 10 or so. Just use your eye for this as cooking time varies, even as you’re cooking. Stack cooked wraps in a clean, dry tea towel.
Heat a large fry pan (no oil). Place wraps on a clean board, place your fillings on one half, fold the wrap over so you have a crescent shape, brush outside of the wrap with olive oil, fry on both sides until crispy and the cheese has melted. Lift onto a plate, cut into wedges and eat.