Wraps are my preferred method for holding my food. I have this terrible overbite and make an absolute mess when I eat and overstuffed sandwich. It’s just not fun. I seem to do a lot better with wraps. Not to mention that soft, homemade wrap bread like this is SO much better than toasted bread anyways…
I found this recipe attached to the Chicken Gyro recipe that I made the other day from Mel’s Kitchen Cafe. These are her favorite wraps to make. And although I thought they were good, I really like the ones that I make for my falafels more. I wasn’t very fond of the first step in the recipe, which calls for the softening of the flour with boiling water for 30 minutes. I thought this was a bit unnecessary and it add on extra time for a recipe that already calls from two rising periods. And then I didn’t notice any discernable difference with the bread being especially soft as an effect.
Using potato flour or potato buds (which is what I did) was an interesting technique. Potato starch tends to soften breads, making for especially tender products (as I learned with my homemade Potato Burger Buns). I think that since I used 2 cups whole wheat flour in substitution for all the all purpose flour, that I make have negated the effect of all the “softening” techniques. But altogether I ended up with a very good wrap bread that was indeed soft. I’m just not sure if it was especially softer than my other wrap bread. I was really happy with how it kept in the fridge though. I made this meal just for myself and didn’t want to make all the wraps at one time and let them sit for days and stale as I picked away at them. So I wrapped them individually in plastic wrap then put them in a large gallon sized zip loc bag. I took one out each day, about 2 hours before lunch, to come to room temperature and it worked out perfectly! They lasted about a week that way! Pretty awesome. There’s nothing like a fresh wrap bread.
- 3 to 3¼ cups (12¾ to 13¾ ounces) unbleached all-purpose flour
- 1½ cups (12 ounces) boiling water
- ¼ cup (1½ ounces) potato flour OR ½ cup (5/8 ounces) potato buds or flakes (I used potato flakes)
- 1¼ teaspoons salt
- 2 tablespoons (7/8 ounce) 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 until smooth. Lightly 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 slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
- 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 (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). 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-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1-2 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; 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.
adapted from Mel’s Kitchen Cafe