Soft Wrap Bread Recipes

SOFT WRAP BREAD

Steps:

• Place 2 cups flour in a large mixing bowl and stir in the boiling water. Stir until smooth. Cover the bowl and set the mixture aside for 30 minutes.
• In a separate bowl, combine the potato flour with the remaining 1 cup flour and the salt, oil, and yeast.
• Whisk until crumbly. Add to the cooled flour/water mixture.
• Stir together. It will seem dry at first but the dough will eventually pick up the flour/potato mixture. Scrape the bowl as necessary to facilitate this process.
• Knead by hand, mixer, or bread machine for several minutes. The dough will remain soft and somewhat sticky, and finally become smooth.
• Transfer the dough to a greased bowl or container. Cover and let rise for 1 hour (it will not rise as much as a typical dough because of the small amount of yeast).
• Divide the dough into 8 equal piece (using a digital kitchen scale will make this much easier). Roll each piece into a ball, and cover them. Let the dough balls rest for 15 to 30 minutes.
• Using your hands, flatten each ball into a circle measuring about 5 inches in diameter. Using a rolling pin, roll the circles to about 7" to 8" in diameter.
• Heat a skillet over medium heat (no oil necessary). Place the bread into the skillet one at a time (or two at a time if you have a double burner pan). Cook until brown underneath, about 1 minute. The bread will puff up a bit. Turn over, and cook until the other side is brown, about 1 minute. If any air bubbles develop, prick them to release the air. The bread will flatten under the pressure of a spatula.
• As the bread comes off the skillet, stack them on top of one another to keep them soft and moist. When cool, store in a plastic bag (if there's any left!)

SOFT WRAP BREAD

Steps:

• Place 2 cups of the flour into a bowl or the bucket of a dough mixer. 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 seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
• Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough. Continue mixing for 5 minutes. 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.
• Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.
• Roll each piece into a 7"-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.
• 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.

SOFT WRAP FLATBREAD

Steps:

• 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 and set mixture aside for 30 minutes.
• In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
• Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
• If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
• The dough should form a ball that is somewhat sticky.
• If kneading by hand, keep your hands and work surface lightly oiled.
• Let the dough rise, covered, for 1 hour.
• Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
• Roll each dough portion into a 7" or 8" circle.
• Dry-fry (fry without oil) over medium heat for about 1 minute per side, until 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 and then store or freeze in plastic bag.