Vegetable-Avocado-Wrap

Name: Vegetable-Avocado-Wrap
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 75 ml Milk; 7-10 Tbsp sugar, salt; 1 TEASPOON Dry yeast; 250 g + some flour; 1 TABLESPOON Oil; 75 g Whole milk yoghurt; 1 Egg (Gr. M); 1 can(s) (425 ml) Chickpeas; 1 (approx. 250 g) red pepper; 1 (approx. 250 g) Courgette; 150 g cherry tomatoes; 1 red onion; 3 TABLESPOONS Olive oil; 7-10 Tbsp curry, salt, pepper; 1 Organic Lime; 1 (approx. 300 g) Avocado; 1⁄2 bunch/pot of coriander

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

75 ml Milk
7-10 Tbsp sugar, salt
1 TEASPOON Dry yeast
250 g + some flour
1 TABLESPOON Oil
75 g Whole milk yoghurt
1 Egg (Gr. M)
1 can(s) (425 ml) Chickpeas
1 (approx. 250 g) red pepper
1 (approx. 250 g) Courgette
150 g cherry tomatoes
1 red onion
3 TABLESPOONS Olive oil
7-10 Tbsp curry, salt, pepper
1 Organic Lime
1 (approx. 300 g) Avocado
1⁄2 bunch/pot of coriander

Directions

1
For the basic dough, preheat the oven (electric cooker: approx. 50 °C). Warm the milk lukewarm. Mix milk, 1 teaspoon sugar and yeast and let rest for about 25 minutes. Mix 250 g flour and 1⁄2 tsp. salt. Add yeast milk, oil, yoghurt and egg.
2
First mix the ingredients with a wooden spoon. Then knead with your hands to a smooth and supple dough.
3
Cover the dough with a kitchen towel and leave to rise in a warm oven for about 1 hour until the volume has doubled.
4
After walking on floured work surface knead vigorously once again. This makes the dough more elastic and easier to shape. Then form it into 6 balls and let it rest for another 15 minutes.
5
In the meantime, put the chickpeas in a sieve, rinse with cold water and drain. Clean and wash the peppers and zucchini. Cut both into small cubes. Wash and halve the tomatoes. Peel and finely dice the onion.
6
Heat the oil in a frying pan. Fry peppers, zucchini and onion for about 3 minutes, turning them over. Add the chickpeas, tomatoes and 1 teaspoon curry and continue to fry for about 2 minutes. Season to taste with salt and pepper.
7
For the guacamole, wash the lime hot, dry and finely grate half of the peel. Halve the lime and squeeze out one half. Use the remaining half for other purposes. Cut the avocado in half lengthwise and remove the core.
8
Remove the flesh from the skin with a spoon and cut into large pieces. In a tall mixing bowl, blend the lime juice and zest of the lime finely with a hand blender. Season to taste with salt and pepper.
9
Wash coriander, shake dry, pluck off leaves and chop roughly.
10
Knead the dough again. Heat a pan (cast iron is most suitable due to its natural coating) without fat. Fry the bread cakes in it over high heat for 1-2 minutes on each side, one after the other, until golden brown.
11
If the bread throws bubbles, turn and fry from the other side.
12
Spread breads with guacamole, spread vegetables on top, sprinkle with coriander and roll up into wraps. Wrap in wax paper as desired and tie up with thread.