I want to share an awesome recipe that we enjoyed for dinner last night! I made Asian Chicken Wraps along with the soft wrap bread suggested with the recipe. This is my first time attempting flatbread and it was not only easy, but worlds tastier than anything similar you can find at the grocery store. These are thick and slightly chewy and not at all dry, unlike the grocery store variety. These wrap breads would make awesome gyros or a really nice wrap for lunch stuffed with any sort of sandwich fixin's you have available. Try this recipe!
Soft Wrap Bread
Adapted from King Arthur's Flour via Mel's Kitchen Cafe
- 3 to 3 1/4 cups White Whole-Wheat Flour (you can use AP Flour as the original recipe suggests)
- 1 1/2 cups Boiling Water
- 1/4 cup Potato Flour OR 1/2 cup Potato Buds or Flakes (I used potato flakes)
- 1 1/4 teaspoons salt
- 2 tablespoons Coconut Oil (you could also use vegetable or canola oil)
- 1 teaspoon instant yeast
Place 2 cups of flour in the bowl of your mixer. Pour the boiling water over the flour and mix just until combined. Lightly cover the bowl and set aside for 30 minutes.
In a separate bowl, whisk together the potato flour/buds/flakes with the remaining cup of flour, salt, oil, and yeast. Slowly add this mixture to the flour/water mixture (after it has finished soaking for 30 minutes) in the bowl of your mixer. Allow to mix until it is all combined, then increase spead and knead with dough hook for approximately 8 minutes. Cover and allow to rise for at least 1 hour, up to 2 hours. Note: Dough WILL NOT double in size, but it will puff slightly.
Divide dough into 8 pieces and form into balls. Cover and let rest for 15 to 30 minutes.
Roll each ball into a 7- to 8-inch circle. And dry fry (without any oil!) on a griddle or frying pan over medium heat until they are lightly browned and have some air bubbles.. It should only take 1-3 minutes per side.
Transfer breads to a wire rack to cool. Store in a plastic bag or in the freezer if you aren't going to use them in the next 24-48 hours.