Tips for a better Flatbread Roll
The Flatbread
Choose fresh flatbreads
Old dry flatbreads are not only boring to eat, they are also much harder to form into a good flatbread roll. A trick to salvage a drier bread is to butter and heat it until it can be rolled without cracking. But best of all is of course to start with fresh flatbreads.
Butter and heat the flatbread
By buttering the bread and then heating it you get both more flavour and a softer consistency. It also makes the flatbread easier to form into a neat roll.
Season the flatbread
A neutral flatbread can gain more character with the help of spices. BBQ seasoning is a classic, but herb salt, black pepper or a pinch of smoked paprika can also work excellently. The seasoning can either be sprinkled directly onto the buttered bread or mixed into the butter before heating.
Choose locally produced flatbreads
If you can get hold of locally produced flatbreads, your flatbread rolls will likely take on a very personal character. Many smaller bakeries also have their own recipes and baking methods that differ from those of industrially produced breads.
Choose the right flatbread
Many people think about the filling first, but the flatbread is the foundation of the entire roll. Thickness, chewiness and flavour vary greatly between different producers. Try several varieties to find the one that suits your favourite combination.
Adapt the size
Too much filling in a small flatbread makes the roll difficult to eat, while an overly large bread can make the sausage feel lonely. Try to find a balance between the amount of filling and the size of the flatbread.
Inspiration
Visit this street food stall which, according to our users, serves flatbread rolls with the best flatbread:
The Sausage
Choose a good sausage
Regardless of whether you prefer grilled sausage, frankfurter or a coarser charcuterie sausage, quality matters. A sausage with a high meat content and good seasoning provides a better foundation for the entire flatbread roll. It does not have to be the most expensive sausage in the shop – what matters is that it has a flavour you yourself appreciate.
Buy locally produced
If you have the opportunity, it can be worth trying sausages from local charcuteries. Many smaller producers offer exciting alternatives with a high meat content and distinct character.
Pat off the cooking fat
If you fry or grill the sausage, it can be a good idea to pat off excess fat before placing it in the flatbread. This reduces the risk of the bread becoming soggy and allows the sausage and other toppings to shine.
Give the sausage a good crust
For those who like fried or grilled sausage, a well-developed crust can provide both more flavour and better texture. Give the sausage some time on the griddle or grill so that the surface becomes golden brown and appetising, but avoid cooking it so long that it becomes dry.
Choose cooking method to taste
There is no universal solution when it comes to sausage. Some prefer the clean and mild flavour of a boiled sausage, while others appreciate the roasted tones from a grill or griddle. If you want the sausage to take a more prominent place in the flavour profile, grilling or frying is often preferable.
Match the sausage with the toppings
A flatbread roll is about the whole. A heavily seasoned or smoked sausage can be fantastic together with certain toppings, but risks overpowering others. Think about how the sausage interacts with salads, spreads, mustard and onion to create a balanced taste experience.
Inspiration
Visit this street food stall which, according to our users, serves flatbread rolls with the best sausages:
The Mash
Choose a good potato
Mash is never better than the potato you use. Floury potatoes such as King Edward or Mandel potato often give a fluffy and flavourful mash. Consistency is a matter of taste though – some want a completely smooth mash while others prefer more texture.
Season with care
Salt is a given, but white pepper, black pepper or a pinch of nutmeg can also give the mash extra character. The seasoning should lift the potato flavour, not take over.
Don't be afraid of butter
Butter contributes both flavour and richness. Although the amount is a matter of taste, many find that a generous amount of butter gives a rounder and more well-balanced mash.
Try alternatives to classic mash
Many well-regarded flatbread rolls do not use traditional mash at all. Roughly smashed potato, crushed potato or coarsely pressed potato can give more texture and let the potato flavour take a more prominent place.
Inspiration
Visit this street food stall which, according to our users, serves flatbread rolls with the best mash:
Salads and spreads
Choose salad by style
Different salads and spreads give the flatbread roll a completely different character. Boston pickle contributes acidity and crunchiness, Russian Steppe Salad provides richness and saltiness, while shrimp salad often adds both sweetness and creaminess.
Dare to try local specialities
Many street food stalls have their own salads and spreads. Local specialities can give your flatbread roll a completely new dimension.
Mustard
Choose the right mustard
Mustard is often the ingredient that most clearly sets the tone for the entire roll. A mild sweet-hot mustard gives a different experience than a wholegrain or strong variety. Experimenting with different types is an easy way to change the flavour profile.
Ketchup
Use ketchup with thought
Ketchup adds both sweetness and acidity, but can also dominate the flavour profile if used in large quantities. For many, ketchup works best as a complement to the other flavours rather than as the main ingredient.
Onion
Don't forget the onion
Onion contributes both flavour and texture. Crispy fried onion provides crunchiness, raw onion gives sharpness and fried onion adds sweetness and depth.
Use onion for contrast
Often it is precisely the contrast between soft and crispy that makes a flatbread roll particularly interesting. Here the onion can play an important role, especially together with mash or creamy salads.
Inspiration
Visit this street food stall which, according to our users, serves flatbread rolls with the best sausages:
Temperature and serving
Keep the hot ingredients hot
A flatbread roll rarely benefits from the sausage being piping hot while the mash has had time to cool. Try to serve the sausage, potato and flatbread while they are still warm.
Serve cold toppings cold
Many salads and spreads taste best when they are fridge-cold. The cool contrast against the warm sausage and potato can be an important part of the experience.
Build the roll at the last moment
Once the flatbread has been filled, the clock starts ticking. A flatbread roll is usually at its best immediately after it has been built.
Adapt the temperature to the season and occasion
On a cold winter's day, many appreciate an extra warm flatbread roll, while cooler toppings can feel more appealing during the warm days of summer.
Rolling
Distribute the ingredients evenly
A good flatbread roll should give a little of each ingredient in every bite. Try to distribute the sausage, potato and toppings along the entire roll.
Fold before you roll
By first folding the bread around the filling and then rolling, you often get a more stable construction.
Roll with the right firmness
A loosely rolled flatbread roll risks falling apart, while an overly tightly packed roll can become compact and hard to eat.
Avoid overfilling
It is easy to be tempted to fill the roll to the brim, but more is not always better. A well-balanced flatbread roll is often both tastier and considerably easier to eat.
Try different styles
The classic roll is just one of many possibilities. Stubs, cones, open servings, tasting portions and modern variants such as Hipster Unrolled can give completely different experiences and suit different types of filling.
Inspiration
Visit this street food stall which, according to our users, serves the best rolled flatbread rolls:
Packaging
Choose packaging for the situation
The best packaging depends on when and where the flatbread roll is to be eaten. A roll that is to be enjoyed immediately has completely different requirements than one that is to be transported several kilometres or taken on an outing.
Use aluminium foil to retain heat
If the flatbread roll is not to be eaten immediately, aluminium foil is often a good choice. The foil easily moulds itself to the roll and helps retain heat during transport. Be careful when wrapping the roll so that no foil ends up in the food.
Choose paper for immediate serving
Regular paper is classic, simple and environmentally friendly. It is best suited when the flatbread roll is to be eaten immediately and does not need to retain heat for any length of time. It also gives that genuine street food stall feel that many appreciate.
Use greaseproof paper for fatty rolls
Greaseproof paper, or wax paper, resists fat considerably better than regular paper and is therefore an excellent option for flatbread rolls with a lot of butter, cooking fat or creamy toppings. It provides good protection without feeling as industrial as foil.
Avoid plastic
Plastic does retain both heat and moisture, but this is rarely an advantage for a flatbread roll. The bread easily becomes soft and condensation can affect both consistency and flavour. For most flatbread rolls there are better alternatives.
Use cardboard when presentation matters
Cardboard gives a more premium impression and protects the roll against damage during transport. It is a good option when serving at events, markets or when the flatbread roll is to be photographed and presented especially neatly.
Think about the environment
If several options work equally well, it can be worth choosing the one with the least environmental impact. Paper and greaseproof paper are often good choices when the roll is to be eaten in the near future, while aluminium foil should primarily be used when heat retention is important.