Soft Wrap Bread

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Soft Wrap Bread

star rating (15) rate this recipe »
Published prior to 2008

Let's start with the sandwich basic: bread. There's sandwich bread -- a rectangular loaf, baked in a pan and sliced -- and then there's "new age" sandwich bread, any of a variety of tortillas, wraps or flatbreads designed to enfold, roll around, or cradle their fillings. We've become really enamored of these wraps; they're easy to make, quick to bake, and sturdy enough to take wherever your meal ends up -- indoors, outdoors, or in the car.

We use a rather unusual method to make this bread: boiling water is added to the flour, "cooking" the starch and making the resultant dough soft and easy to roll out. In addition, pre-cooking the starch this way eliminates any possibility of a "starchy" taste in the final bread; all in all, we find these wrap-like rounds better tasting than conventional flour tortillas or other wraps. Texture-wise, they're more like a Taco Bell Gordita or a pita bread than a tortilla, so if you like the bread in your sandwich to be a substantial part of the whole, this is a good recipe for your files.

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*

*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 really 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.

Making the Dough: 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 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, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. 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.

Shaping: 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-inch 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. Yield: 8 breads.

Nutrition information per serving (1 bread, 85g): 207 cal, 4g fat, 5g protein, 37g complex carbohydrates, 2g dietary fiber, 336mg sodium, 150mg potassium, 1mg vitamin C, 3mg iron, 3mg calcium, 56mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 4, Spring 2001 issue.


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  • star rating 11/04/2013
  • Patrick from Burlington, VT
  • The first time I tried this I threw out the flour/boiled water mixture because I thought I had read the recipe incorrectly. (I weigh all my ingredients) I've seen some negative comments and I believe they were likely just not expecting what they got at first. Seeing as I was withholding some flour from the initial mixture I was expecting a much wetter starting dough than I had. That's when I thought something was off. I reweighed ingredients and tried it again and pushed through what seemed like a second error and I discovered that is just how the dough is supposed to be! I smear the initial mix together with a rubber spatula to thoroughly combine and the end result is wonderful. I've since made this 5 or so times and look forward to trying it with whole wheat flour as one reviewer has. Maybe the recipe should have a disclaimer to the impatient that the dough will seem too dry at first, but will eventually hydrate and come together wonderfully. I've had better results by raising the heat and shortening the cook time after my first few attempts, I was hesitant to do so at first. They are soft, fluffy, & delicious. This recipe is a keeper!!
  • star rating 07/01/2012
  • Lynette Bakes from KAF Community
  • These flatbreads are amazing! I made them with 100% white whole wheat flour, plus the potato flour called for, and I loved the texture of the dough. I have attempted making tortillas many times in the past, but this method of pre-cooking most of the flour with boiling water makes a much softer dough than any tortilla recipe I've ever tried. My son was visiting this weekend when I made these for the umpteenth time, and he said, "Mom, this is just like making homemade play-doh!" He is right, and that thought was exactly mine the first time I made them and saw the texture of the dough! I do make mine into ten flatbreads instead of the eight called for in the recipe. Thanks, KAF, for making my baking life easy with such terrific recipes!
  • star rating 01/05/2012
  • Becca from Utah
  • I just wanted to follow up since I've made this recipe a couple of times successfully since I first posted that it did not work for me. It's a very tasty bread! The dough is quite unlike other doughs I'm used to, so beware if it's your first time. I love how soft the bread is. We use it for falafel a lot, and also as a substitute for naan bread when we make Indian. I give it four stars only for the trickiness--it's tough to know if it's going well until you're done. You also have to be careful as you cook it that you do so at the right temperature, otherwise you could end up with doughy centers.
  • star rating 12/23/2011
  • Dom from Chicago
  • Just some friendly feedback, I do believe somewhere along the way the measurements went awry. 1 and 1/4 C of water is 10 ounces, but 3 C of flour is definitely more than 12-13 ounces??? So one of those has to be wrong, either that water or the flour. Could be why the one person's didn't come out.
    One cup of AP flour weighs 4 1/4 oz., so therefore 3 cups would weigh about 12 3/4 oz. The water measurement is also correct. One cup of water weighs 8 oz. Here is a link to our ingredient weight chart for future reference: ~Amy
  • star rating 10/24/2011
  • Samanthaeva2002 from KAF Community
  • These are a staple in our house. My two year old will devour these. I'm making a double batch for my husband to take on his camping trip this weekend.
  • 08/02/2011
  • Becca from Utah
  • I will have to try again; this sounds phenomenal, but I gave up after the dough formed the stiffest mess I have ever seen. I didn't add any additional flour, used potato flour (yes, flour, not starch), and thought I followed the recipe. I'll definitely try again, but for those who are thinking about this recipe, be careful to follow the recipe exactly!!!
    I am sorry your dough was too stiff. Maybe it is just a matter of how you measured your flour. Take a look at our site for some instruction on how to measure flour. Elisabeth
  • star rating 07/05/2011
  • kcmolisa from KAF Community
  • This wrap bread was fantastic! I was SO skeptical the entire time because the dough was first not coming together at all and then super sticky. By the end, it was flexible, easy to work with, and so delicious. I used 100% white whole wheat flour, and it was so soft and flexible. I was absolutely amazed. I also substituted 1/4 cup of orange juice for the water per the KAF rep's suggestion to mellow out the whole wheat taste. Seriously, other than a slightly darker color, you would never know this was a 100% whole grain wrap. I made gorditas with it and am having a turkey sandwich with the leftovers tomorrow. It is so versatile, and I know I will be making this over and over again.
  • star rating 11/26/2010
  • flowergardennj from KAF Community
  • Excellent! Wonderful! I made the breads on Thanksgiving evening and enjoyed a sandwich of leftover turkey wrapped in a soft wrap smeared with hoisin sauce. Peking turkey! I recommend letting the rolled rounds rest a little bit (15 mins) before dry frying. The rounds that had a chance to rest were softer and more puffy than those that I cooked right after rolling.
  • star rating 10/25/2010
  • marji from KAF Community
  • I have been looking for this recipe under the various searches for "pocketless pita," "naan," etc. This culminated the search--thank you! Very easy to make, beautiful dough. When rolling, it does shrink back a bit when you lift it to transfer to the pan, so I did roll gently as thinly as I could. The pan I used did seem to have a hot spot where I'd get spots that burned slightly. Next time I'll try my large cast iron skillet. Amazing. Thanks again KAF.
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