Corn cheese wrap

Wraps are an offshoot of Kati roll that originated in the Nizam restaurant in Kolkata in 1932. Kati roll was a skewer-roasted kebab wrapped in a paratha bread. Skewers were known as Kati in Bengali language.  Today, the wrap and the filling have seen a sea change with many innovations.  In fact, any kind of flat bread with any kind of stuffing is referred to as Kati roll, even though it does not use Kati or kebab. 

Here, I am presenting a wrap with the filling of corn and cheese. The wrap is made of whole wheat flour and cooked over raw flame. It is filled with baked corn and cheese besides crunchy raw vegetables.  

Ingredients:
For the flat bread:
Whole wheat flour -2cups
Water -1cup (approx)
Oil - 1tsp

For the filling:
Grated cheddar cheese -1cup
corn cob -1
White flour(maida) -1/4cup
Chilli flakes -3tsps
chopped coriander leaaves -2tsps
corn flour for dusting
Salt to taste

For garnishing:
Thin strips of onion, carrot and capsicum
Tomato sauce – little

Method:
To make the flat bread:
Combine the ingredients for the flat bread and make soft dough. Rest it for 15 minutes. Knead again and divide it equally. Roll it out into small rotis. Cook each on them for few seconds on both sides over a hot griddle. Then, cook them directly over flame till it puffs. Keep it aside.
To make the filling;
Place the corn cob over direct flame and cook on all sides. Cool and remove the corn kernels with a knife. Cool and grind it coarsely. Add the grated cheese, flour, chilli flakes and salt. Divide equally and give an oval shape to it. Dust corn flour on each of them. Bake it at 180 C in a preheated oven for 10 minutes.
 

To make the wrap:
Spread tomato sauce on each flat bread. Place the baked filling in the middle. Place few strips of the vegetables on the sides. Fold it on both sides to make a roll. Cut and serve.