Soft Wrap Bread Recipes

SUPER FLATBREAD WRAPS

Steps:

• In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into an 8-in. circle., Heat a large nonstick skillet over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed., Lightly oil the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese.

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.