Monthly Archives: April 2013

Burrito wraps in the Bellini Intelli BIKM


It has been a while between posts, but I am still here. Still kicking and still cooking!

In fact, I was with out my Bellini Intelli for some time, as the jug stopped heating. I’m not sure how or why. I toyed with the idea of upgrading to a thermomix, but chose to save my pennies and get my unit replaced.

So a really quick and easy recipe for you today.

These are burrito style wraps, so we have them with meat of some kind, usually beef mince, chicken pieces or pork strips. Add in some salad, cheese, sour cream, and off you go.

Once you get into the swing of rolling these out and cooking them, they are really simple.

My husband, who is very fussy, even commented how much nicer these wraps are compared to store bought long life packet ones.

So here it is

300grams plain flour
150 grams tepid water
1tsp baking powder
50 grams olive oil
1 tsp salt (optional, I add less, just a sprinkle)

1. Add wet ingredients to jug, then dry (this stops your flour not mixing on the bottom)

2. Mix on speed 6 for 10 seconds.

3. Mix on speed 1, for 3 minutes. Your dough should form a soft ball.

4. Tip dough onto bench. If you have a silicone baking mat now is the time to use it.

5. Grab a golf ball size of the dough. With a rolling pin, roll your dough on your mat til it is as flat and thin as you can get it without tearing.

6. In a nice heavy based non stick pan, dry fry your bread. Turn and cook the other side.

7. Pop onto a plate and cover with dampened paper towel.

Now some tips… If you don’t have a silicone mat (I got one from target for $12), try flour and your bench to roll them out.
They don’t always roll out in a round shape…. DON’T WORRY! They still wrap up just fine and taste exactly the same.
If you can rope a second pair of hands, one of you can roll the dough while the other stands at the fry pan. It’s not essential, just quicker when you have hungry boys waiting for their tea!

So there you are… Any thoughts?
I’m also pretty sure you could use this as a flat bread, for lunches, wraps, maybe even a flat pizza base? Or perhaps use it for dips when entertaining.