Soft Wrap Bread is a gordita copycat recipe but is perfect in place of pita in recipes such as Chicken Gyros. It is so soft and delicious!
I made homemade pitas several months ago, but never got around to posting them. They were alright, but were more like pita pocket bread, which is not what I had intended.
Then I saw this wrap bread recipe on Skinny Bovine's Kitchen (which she got from My Kitchen Cafe). She made it to go with the chicken gyros. This is the recipe I will stick with it from now on - it is so much better for gyros in my opinion.
The original recipe comes from King Arthur Flour and was made to replicate Taco Bell gorditas, but I think it would be great for any kind of sandwich.
The first time I made the Soft Wrap Bread, I thought I did something wrong. The dough was very dry and didn't rise much. Luckily I stuck with it and finished them, and they turned out fantastic!
After this, I found the original recipe on the King Arthur blog, which has step-by-step pictures. It's so helpful for this recipe since it's not your typical yeast dough. Once you get to the step where you roll the dough out, it is very easy to work with - no fighting back!
If you are making gyros or any kind of sandwich that requires a pita, try these out!!!
Make the Dough
First you combine flour and boiling water. Set that aside while you combine the potato flour or flakes, salt, oil and yeast.
Then, combine the two mixtures and knead by hand or mixer with a dough hook. The dough will eventually become smooth.
Transfer the dough to a large bowl and let rise 1 hour.
Divide the dough into 8 equal sized portions and roll them into balls. A kitchen scale makes this much easier. Each dough ball weighs about 80 grams.
Cover the dough balls and let rest for 15 to 30 minutes.
Roll and Cook the Wraps
Roll each ball into a circle that measures about 7 to 8 inches in diameter.
Heat a skillet over medium-high heat and place a wrap, one at a time, on the surface.
Cook for about 1 minute on each side and then remove to a plate.
Repeat with the remaining wraps and serve warm.
Make Ahead Tip
To make the dough ahead of time, you can go through the process through step 7 and then freeze the balls of dough.
It is best to allow the dough to go through all the rising steps before freezing.
Gluten Free Option
I have made these using Bob's Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose and had good results. The bread is not as pretty looking, but the taste is there!
📖 Recipe
Soft Wrap Bread
Ingredients
- 3 cups unbleached all purpose flour (divided)
- 1 ¼ cups boiling water
- ¼ cup potato flour (or ½ cup dried potato flakes, see note)
- 1 ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon instant yeast
Instructions
- 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.1 ¼ cups boiling water
- In a separate bowl, combine the potato flour with the remaining 1 cup flour and the salt, oil, and yeast.¼ cup potato flour, 1 ¼ teaspoon salt, 2 tablespoons vegetable oil, 1 teaspoon instant 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.
Bob says
I love flatbreads, that looks wicked good. I've never made one with yeast before, I'll have to give it a shot.
La Bella Cooks says
You did an amazing job! These look scrumptious.
Reeni says
I saw these over at King Arthur's. I haven't found a flatbread recipe that I like yet - I have high hopes for this one. Your gyros look delicious!
CaSaundraLeigh says
So cool! I guess I never thought of making my own flatbread--when I think of homemade bread I tend to think of fluffy & yeasty breads, but I think I need to add this to my list of things to make!
Kerstin says
Mmm, these look great - I'm impressed! I made the chicken gyros and definitely want to try making the flatbread too!
Blasé says
"soft wrap" is always better!
Megan says
What a great idea - I love gyros and making my own bread would be lots of fun.