This recipe is from King Arthur Flour. These are like a really soft thick tortilla or pita bread. Very pliable and SO many applications. I always double the recipe and use the leftovers for another use the next day or two, or freeze for later. I use them for pizzas (just top with ingredients and bake or grill) Chicken wraps, tacos, sandwiches, you name it! This makes about 8 (8″ across) but I’ve also made them smaller too. Just depends how big you want them. And I also use my tortilla press instead of rolling them out sometimes with good results.
SOFT WRAP BREAD
3 cups All-Purpose Flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes (I use potato flakes)
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.
Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
Soft Wrap Bread
Ingredients
- 3 cups All-Purpose Flour
- 1 1/4 cups boiling water
- 1/4 cup potato flour OR 1/2 cup potato buds or flakes (I use potato flakes)
- 1 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 1 teaspoon instant yeast
Instructions
- Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
- In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
- Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
- Let the dough rise, covered, for 1 hour.
- Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.
- Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.
- Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
