Olive Oil Flatbread Wraps

  • 24 Dec - 30 Dec, 2022
  • Mag The Weekly
  • Cookery


· 4 Weet-Bix

· 3½ cups self-raising flour

· ½ teaspoon salt

· ½ cup olive oil

· 350 ml warm water

· ¼ cup olive oil, for cooking


Combine Weet Bix, flour and salt in a bowl. Separately, combine the olive oil and water. Make a well in the centre of the flour and pour the water and oil in, gradually bringing the flour in from the sides, forming a soft dough. Knead the dough for at least five minutes on a floured surface, until stretchy. Wrap the dough in cling wrap and allow to rest at room temperature for 30 minutes. Divide the dough into pieces and roll out on a floured surface as thinly as you can. Heat a generous splash of olive oil in a fry pan over medium to high heat. When the oil is hot, place one piece of flatbread in the base. It will immediately start to bubble up. When the edges start to look golden and the bread becomes less floury, flip the bread carefully with a spatula. Cook for a further 40 seconds to a minute and remove to a piece of paper towel.