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Soft Wrap Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Soft Wrap Bread Recipe

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, these wrap-like rounds are 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.

At a glance

Prep
Bake
Total
Yield
8 breads
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. 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 until smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
  2. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.
  3. 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. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. Let the dough rise, covered, for 1 hour.
  4. 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.
  5. 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.
  6. Transfer the cooked breads to a wire rack, stacking them to keep them soft.
  7. Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days. Freeze for up to a month.

Nutrition Information

  • Serving Size 1 bread, 85g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 207 cal
  • Calories from Fat
  • Total Fat 4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 336mg
  • Total Carbohydrate 37g
  • Dietary Fiber 2g
  • Sugars
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.