Servings:
4
Prep time:
30
Cooking time:
15
INGREDIENTS
- For the filling:
- - 300 g seitan
- - 1 lettuce
- - 2 teaspoons curry
- - 1 teaspoon paprika
- - Extravirgin olive oil
- - Salt
- For the sauce:
- - 150 g soya, yogurt
- - 0.5 red onions
- - 1 teaspoon oregano
- - Salt
- - pepper
- For the wrap:
- - 250 g Wheat flour type 0
- - 1 pack Instant yeast for savory pies
- - Extravirgin olive oil
- - Salt
INSTRUCTIONS
- Cut the seitan into strips and combine with the curry, paprika, a sprinkle of pepper and a spoonful of oil. let it sit for 4-5 hours in the fridge.
- Prepare the sauce by combining the yogurt with the chopped onion, oregano, a sprinkle of salt and pepper. Place the sauce in the fridge for a few hours.
- Mix the flour with baking powder, a pinch of salt and as warm water needed to obtain a soft dough. Leave it to rest for at least an hour.
- Divide the dough into 4 equal balls and then level them out with a rolling pin on a floured surface to obtain a round and very thin flatbread
- Sauté the seitan in a frying pan for a few minutes.
- Cook the flatbread right before serving. Oil a hot pan, then lay them one at a time until brown on both sides. It will only take 30 seconds per side.
- Build the kebabs as follows: spread a layer of sauce as a base, then place the strips of seitan and the salad, then roll them up forming some cones. Serve immediately.
