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When I saw this recipe for soft wrap bread on the King Arthur’s Flour, I absolutely had to give this recipe a try. It looked and sounded fabulous. It isn’t hard to make either, it just takes time. You need about 2 hours to make this but it is so worth it. Most of that time is letting the dough rest or rise. This soft wrap bread is way better than a tortilla or pita you get from a store.

You can make it in a bread machine or I did mine in my kitchen aid using the paddle attachment. I wasn’t that great at making these babies perfectly round, but nobody cared they were delicious. The dough is made with a combination of all purpose flour and potato flakes or flour. Then it also uses boiling water, salt, vegetable oil and instant yeast.

Make sure to check back on Thursday and Friday. I’ll be sharing with you 2 different recipes that I used to fill these wonderful soft wraps. One is a chicken Caesar version and the other is for a chicken gyro.

Here is what you need to make the
Soft Wrap Bread

ALL-PURPOSE-FLOUR
WATER
POTATO FLOUR OR POTATO BUDS OR FLAKES (I USED POTATO FLAKES)
SALT
VEGETABLE OIL
INSTANT YEAST (I USE SAF INSTANT YEAST)

Soft Wrap Bread

Real Mom Kitchen

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Ingredients

▢ 3 cups all-purpose-flour
▢ 1 ¼ cups boiling water
▢ ¼ cup potato flour OR 1/2 cup potato buds or flakes I used potato flakes
▢ 1 ¼ tsp salt
▢ 2 Tbsp vegetable oil
▢ 1 tsp instant yeast I use SAF instant yeast

Instructions

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.
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.
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.
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"-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.