Monday, May 3, 2010

Amazing, Soft, Chewy Flat Bread

I saw this recipe for Soft Wrap Bread a while ago at Real Mom Kitchen and My Kitchen Cafe. I tried it, loved it, and have been making them ever since. I crave this wrap bread! We use it for Chicken Gyros, Tacos, Fajitas, and pretty much anything that calls for a tortilla to stuff with good food! The original recipe calls for white flour, but I use my whole wheat flour with great results. I am always trying to work in the wheat wherever I can. If you are not used to the wheat, you can use white, or do half and half. I grind my wheat in small portions so that it doesn't go bad before I use it. We usually go through it pretty quick for it to go bad. The wheat berries will keep for a very long time, but once it is ground, it needs to be used. If you do grind a lot at a time, make sure you store it in a cool place. You can even store it in your fridge or freezer. This wrap bread is delicious! It is so soft and chewy from the potato flakes. It is also very simple to make. It is dry-fried, which is even better! This would be perfect to eat with your tacos, or fajitas on Cinco de Mayo!

Soft Wrap Bread

3 cups flour (wheat, or white flour, or half and half)

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 oil

1 teaspoon instant yeast

1) To make the bread: 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.

2) 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.

3) 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.

4)Let the dough rise, covered, for 1 hour.

5) Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.

6) 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.

7) 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.



tomiannie said...

These look delish -- can't wait to try it!

Lezlie Skinner-Blazzard said...

Sara- I gave you the wrong address for that site. It is sorry.

Melanie Anne said...

These look soo good! I can't wait to try this recipe. I love to find good whole grain recipes. Thanks so much!!

harada57 said...
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