Braised Cucumber Wrap

Ingredients for 6 servings:

• 150 g wheat flour
• 150 g corn flour
• 3 tbsp oil, neutral, e.g. sunflower oil, rapeseed oil or another oil
• 150 ml water, lukewarm, more if needed
• 1 tsp baking powder or dry yeast
• 3 tbsp salt, less if using coarse sea salt
• 1 small snake cucumber(s)
• 1 large pointed pepper
• 1 bunch of spring onions
• 1 bunch of chives
• 1 m.-large onion(s), red
• 1 tbsp olive oil, butter is better
• 1 pinch(s) pepper, mixed
• 1 bunch of flat-leaf parsley, Italian, mild
• 50 ml broth, preferably beef broth
• 2 tbsp apple cider vinegar
• 100 ml natural yogurt

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 15 minutes

vegetarian, in a homemade wrap

For the dough, put both types of flour and the salt (if you’re using sea salt, either grind it through a mill or grind it in a mortar. Grind orange or lemon zest for a special kick) in a bowl. Add the baking powder or dried yeast. Mix everything well with a fork before adding the neutral oil. Knead the dough into a smooth dough by adding lukewarm water; it should no longer stick to your fingers. Place it in a freezer bag in the refrigerator for half an hour. For the braised cucumbers, slice the gherkin diagonally into long slices using a slicer. Dice the onion into small cubes. Slice the spring onions diagonally. Remove the seeds from the bell peppers and finely chop the flesh. Sauté the onions in olive oil or butter. Add the bell peppers and sauté everything, covered, for about 3 minutes at medium heat. In the meantime, finely chop the parsley. Add the stock, chives, and parsley, toss to combine, and cover and let stand at low heat for another ten minutes; do not boil. Remove the dough from the refrigerator, knead again, return to the refrigerator, and repeat this process after about thirty minutes. Place the pickled cucumbers in a bowl and let stand overnight, just like the dough (they’ll easily keep for a week before needing to be used). Mix half of the yogurt into the pickled cucumbers and season with salt and pepper. Add oregano, paprika, lemon juice, or other spices to taste. Flour the work surface. Break off small portions of the cold dough and form them into balls. Roll out thinly and place in a non-stick pan; an uncoated pan will also work, but it should be lightly greased. Fry at high heat. Turn over after four to five minutes, depending on the stove and the thickness of the wraps. Place the wraps on plates, spread two to three tablespoons of pickled cucumbers on one half, and add two tablespoons of yogurt. Season again with salt, soy sauce, and pepper if desired, and fold the wraps closed. The wraps can also be rolled.