Wrap Naan Pita Mix BIO

Ingredients to add: 100ml of lukewarm water (wrap or pita bread) or 125g of yogurt (naan) Instructions for use: ▪ Wraps: In a salad bowl, mix 100ml of lukewarm water with the powder preparation. Form a ball, then leave to rest for 30 minutes under a clean cloth. Divide the dough into 4 to 6 balls, roll them out thinly using a rolling pin, then cook dry in a hot pan for 2 minutes, turning the pancakes every 30 seconds. Reserve under a clean cloth or plate before serving to prevent the dough from drying out. ▪ Pita breads: In a salad bowl, mix 100ml of lukewarm water with the powder preparation. Form a ball, cover it with a teaspoon of oil, then leave to rest for 1 hour in a warm place under a clean cloth. The dough should rise during resting. Divide the dough into 4 balls, spread them to a thickness of 4-5 mm, then cook dry in a hot pan for 2 minutes, turning the loaves every 30 seconds. ▪ Naans: In a salad bowl, mix 125g of yogurt (one pot) with the powdered preparation. Form a ball, cover it with a tbsp. teaspoon of oil then leave to rest for 1 hour in a warm place under a clean cloth. The dough should rise during resting. Divide the dough into 4 to 6 balls, spread them to a thickness of 3-4 mm, then cook dry in a hot pan for 2 minutes, turning the naans every 30 seconds. Reserve under a clean cloth or plate before serving to prevent the dough from drying out.