Softwrapflatbread Recipes

HOMEMADE SOFT FLATBREAD

Steps:

• Start by mixing the ingredients and kneading the dough. Add the flour, baking powder, salt, vegetable oil, and warm water into your mixing bowl and knead until you get a lovely elastic dough ball.
• Using a dough scraper, divide the dough ball into 16 balls that are equal in size. Flatten them slightly with your hand, cover with a towel and leave the dough to rest for 15 minutes.
• Using a roller pin, roll the dough balls into 7" inch disks.
• Heat a griddle on medium heat, and fry the flatbreads with no oil one by one. Use tongs to flip the flatbread from one side to another. Always expect that the first one won't look right, start judging the results starting from the second flatbread that you make. As that's when the griddle (or a non-stick pan) is heated properly, and the flatbread will start rising. If you don't get hot air pockets, you might need to leave the dough a bit thicker and test. I usually roll the dough into very thin disks and it works fine. Make sure that you stay by the stove as you work with the flatbread as it can get burnt really easily. The big hot air pockets are not a must, so if you just get a few small ones, then that's totally fine! Serve immediately or store covered for up to 2 days.

SOFT AND FLUFFY FLATBREAD (NO YEAST)

Steps:

• In a large bowl, whisk the flour, baking powder, and salt together until well blended.
• Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
• Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
• Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that's between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that's less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
• Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
• Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

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 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.

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.