Tuesday, May 17, 2011


I was SOOOO happy with how these wraps turned out! I have tried tortillas in the past with  no luck; they turn out either too dry or too thick and stiff, so I was thinking these wraps might give me similar problems. These "wraps" are more like a thick pita bread, not like a tortilla, and I think that's what makes them so much easier to work with. Some tortillas I've tried to make have also turned out thick, but doughy in the middle. Not these; they're light, but have a tiny chew to them. 
They do call for potato flour, which may be hard for some to come by, but I just ground up some dried potato "pearls" to make my own. According to the recipe, you can also use potato flakes.
I served them with marinated chicken strips inside, but now I'm excited to try them out with all kinds of goods tucked inside, not to mention using them to sop up soup and sauces! My kids would love them as a warm PB&J sandwich!

SOFT WRAP BREAD             makes 8 (8" round)

3 cups all-purpose-flour (I used 2 C. a/p & 1 C. wheat flour)
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons vegetable or canola oil
1 teaspoon instant yeast 
1) To make the bread: 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.
2) In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of 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. 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. (It takes a while to work this all in, work the last in by hand if needed) Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
4) Let the dough rise, covered, for 1 hour.
5) 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.
6) 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.

7) Transfer the cooked breads to a wire rack, stacking them to keep them soft. (I just stacked mine in a clean kitchen towel). Serve immediately, or cool slightly before storing in a plastic bag.


Katherine said...

This bread looks amazing! Can't wait to try making them myself.

Frieda Loves Bread said...

Great idea to grind up some potato pearls! The bread looks beautiful! If you ever need a tortilla recipe with step by step photos, come on over!

Kelli said...

Thanks Frieda! I'll for sure check out your tortilla post!