Soft Wrap Bread
You may have noticed in my previous post about pork carnitas that the wrap surrounding the meat wasn’t your typical tortilla. Instead it was these delicious soft wrap breads, and I can tell you that they made an already great meal that much better. These little wraps might be my new favorite thing to make and to eat. They’re soft and pliable and chewy, and just a little bit thick – kind of like a cross between a tortilla and pita bread. They have an amazing flavor, and if you’ve ever tried to roll out homemade tortillas, trust me when I tell you that these are so much easier to shape and cook!
These would be perfect served with any sort of taco orΒ fajita, but they would also be great as a sandwich wrap, or even as a base for mini pizzas! Mike loves any sort of homemade bread and these are no exception. You can bet I’ll be making these many more times.
Soft Wrap Bread
Yield: Yield: 8 breads.
Ingredients:
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/4 cups (10 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Directions:
*According to KAF: this recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or stand mixer) 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. Cover the bowl and let the dough rise for 1 hour.
Divide the dough into 8 pieces (about 3 oz each), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and fry them without oil over medium heat for about 1 minute per side. They will be 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.
from King Arthur Flour
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Oh my gosh we would LOVE this! Definitely going to make it!
Wow that bread looks amazing. I have to make this!! π
oh these look great! I love making my own breads/wraps!
Those look fantastic! Will definitely have to try these.
This looks like Naan! It's making me hungry for bread just thinking about it :o)
Sarah B
Love this idea! KAF has the best recipes, can't wait to try this one π
I've been looking for a recipe for something like these for ages! Thanks!
Oh my! These look SO good. I hate how high in sodium most tortillas are. I have to try these.
How do you think they would be with whole wheat flour?
Wow these wraps look amazing! I love how thing, but fluffy they are (does that make sense?). Yum!
Oh this is so great. My family is really into eating wraps right now and these look so much better than the tortillas we have sitting in the fridge. Bookmarked!
These look so good I am going to try it soon!
Rachel's Recipe Reviews – I don't think they'd be as fluffy with whole wheat flour. If you try it, I'd start by replacing half of the all purpose with whole wheat. Let me know how it turns out!
Looks great, Megan!
Have been in the mood for Mediterranean and Middle Eastern food with the weather starting to warm up a little bit. Will have to make some of this to go along with!
These look fantastic! Have to try them!
How does one fry without oil? (I hope that's not a dumb question…) and where are potato flakes in the grocery store? I've never heard of those!
Bonnie – To fry without oil, just heat up the pan on medium heat, roll out the dough and place it on the pan. No need to add oil, spray it, etc. The dough won't stick to the pan.
And yes, you can get potato flakes at the grocery store. I use the Meijer brand – I think they are the same as instant mashed potatoes.
Good luck if you try the bread, I hope you like it! π
This soft wrap bread looks awesome Megan!
Hmmm – this bread looks amazing. And like it would certainly elevate just about any lunch sandwich.
I must try these!! I simply must!! Yum! Thanks for stopping by my blog – I'm glad you liked the Peanut Butter Truffle Brownies. You are like a blogging super-star to me and I've been visiting your page regularly for about a year now (stalker-alert!! ha ha!!). I'm kind of shocked that you noticed little ole me! π β₯- Katrina
These look amazing. I bookmarked this, Megan!
I have got to learn how to make this!! I am so not a bread maker, but I really have to get over it. Homemade wrap bread like this would make me such a happy girl. Looks delicious.
This is awesome! I love buying soft flatbreads but now I can make my own! I feel some delicious sandwiches and wraps coming on… π
I made these and tried adding sesame seeds, pizza seasoning, and cinnamon sugar (not all on the same one!). They were really good. I wrote about it on my blog–hope you don't mind…I linked back to you.
Beautiful! I'll add these to my list of new items to make. They look delicious!
Looks SO good!! My mouth is watering! I just bookmarked your recipe…think I'll make them on Monday. I can't wait! π
hi Megan, I made the bread last night and oh man…it was SO incredibly delicious!! I used potato flakes with garlic in it, and then I added extra garlic powder to the dough. It was really good like that!
I also baked mine in the oven with a little olive oil instead of frying it. Worked out great!
Anyway, as soon as I saw your photos of the bread I knew I had to make the wraps…and I'm so glad I did!! We used the bread for the gyros we made last night, and they worked perfectly!! π Thanks again, sheila
Sheila – I'm so glad you liked it! Thanks for letting me know about your changes, and that baking the bread works just fine. π
Rachel – So glad you liked these! I will definitely check out your blog post π
I made these along with your shrimp taco mixture and the strawberry salsa. No way you could ever get a dinner like this out!
Gazpacho Diaries – I agree, this sort of homecooked meal wins every time! Thanks for the comment π
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Thank you so much for sharing this recipe! I have made these a few times now and like them so much I posted them on my blog! http://afracooking.wordpress.com/2012/07/08/soft-wraps/
I’m so glad you liked it! π
I just need to drop you another line to let you know that I just keep on making these wraps. They are so fragrant and I love the fact that they can be made ahead.
Comments like these make me so happy! I’m glad you enjoy the wraps – we love those as well π
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