Wheat flatbread

Heat it in a dry frying pan over a medium heat for about 20–30 seconds on each side. For a softer result, sprinkle on a little water first and cover the pan while it warms.

Keep it in an airtight bag or container at room temperature and use it within a few days. Freeze flatbreads with a piece of baking paper between them so you can separate and thaw only what you need.

Yes. Stack it with baking paper between each flatbread, seal in a freezer bag and freeze; thaw at room temperature or warm it straight from frozen in a covered frying pan over a low heat.

Use it as a wrap for falafel, grilled vegetables or spiced meat, or tear it into pieces to scoop up hummus and dips. You can also top it with tomato, cheese and vegetables, then bake until crisp and golden.

A wheat flour tortilla is usually the closest swap: it is flexible and easy to roll. Chapatti or roti also work, though they may be less pliable when cold; warm them first to make folding easier.