Method
1. Add white rice to the TM5 bowl
2. Blitz with MC fitted - approx 1 min 30 sec, speed 10
3. Then add bread flour, water and pink Himalayan salt flakes to the TM5 bowl
4. Mix with MC fitted - approx 6 sec, speed 6
5. Knead - approx 1 min, dough
6. Transfer content of TM5 bowl to work surface
7. Wrap tightly with plastic wrap then set aside for at least 10 mins
8. Add bread flour, pink Himalayan salt flakes, extra virgin olive oil and water to the TM5 bowl
9. Mix with MC fitted - approx 6 sec, speed 6
10. Mix - approx 1 min 30 sec, dough
11. Wrap tightly with plastic wrap then set aside - 10 min
12. Transfer dough to TM5 bowl
13. Mix - approx 2 min, dough
14. Transfer dough to work surface
15. Roll
16. Cut
17. Roll out
18. Add extra virgin olive oil to a clean frying pan
19. Heat in frying pan
20. Transfer shaped dough to frying pan
21. Add a "slosh" of water to the frying pan
22. Cover immediately
23. When the water has almost evaporated, remove lid
24. Wait until light golden
25. Flip
26. Brown then set aside
27. Add dried chillies, garlic clove, ginger, coconut sugar, soy sauce, chinese black vinegar and lemon juice to the TM5 bowl
28. Blend with MC fitted - approx 15 sec, speed 6, then set aside
29. Transfer wraps to serving plate
30. Add topping to the wraps
31. Drizzle wraps with dressing