Soft Wrap Bread

Diets

Vegan

Ingredients

Baking & Spices
- 1 tsp Instant yeast
- 3 cups King arthur all-purpose flour, Unbleached
- 1/4 cup Potato flour
- 1 1/4 tsp Salt

Oils & Vinegars
- 2 tbsp Vegetable oil

Liquids
- 1 1/4 cups Water

Time
Prepare: 30M
Cook: 16M
Total: 2H 15M

Found on kingarthurflour.com

Description

Lets start with the sandwich basic: bread. Theres sandwich bread — a rectangular loaf, baked in a pan and sliced — and then theres new age sandwich bread, any of a variety of tortillas, wraps or flatbreads designed to enfold, roll around, or cradle their fillings. Weve become really enamored of these wraps; theyre easy to make, quick to bake, and sturdy enough to take wherever your meal ends up — indoors, outdoors, or in the car. We use a rather unusual method to make this bread: boiling water is added to the flour, cooking the starch and making the resultant dough soft and easy to roll out. In addition, pre-cooking the starch this way eliminates any possibility of a starchy taste in the final bread; all in all, these wrap-like rounds are better tasting than conventional flour tortillas or other wraps. Texture-wise, theyre more like a Taco Bell Gordita or a pita bread than a tortilla, so if you like the bread in your sandwich to be a substantial part of the whole, this is a good recipe for your files.

Ingredients

3 to 3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups boiling water
1/4 cup potato flour or 1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

Directions

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 the bowl or bucket and set the mixture aside for 30 minutes. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining 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. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. 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, 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 theyre 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 for up to 4 days. Freeze for up to a month.

Nutrition

Nutrition Information Serving Size 1 bread, 85g Servings Per Batch 8 Amount Per Serving: Calories 207 cal Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol Sodium 336mg Total Carbohydrate 37g Dietary Fiber 2g Sugars Protein 5g * The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Serves: 8 breads
Prepare: 30 mins.
Cook Time: 16 mins.
TotalTime: 2 hrs 15 mins.