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Soft Wrap Bread

Soft Wrap Bread

Meghan
Soft Wrap Bread is a gordita copycat recipe but is perfect in place of pita in recipes such as Chicken Gyros.
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 3 cups unbleached all purpose flour (divided)
  • 1 1/4 cups boiling water
  • 1/4 cup potato flour (or 1/2 cup dried potato flakes, see note)
  • 1 1/4 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.
  • 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!)

Notes

*If you use flakes/buds, I might recommend processing them in the food processor so they are more the consistency of flour. The first time I made these I did not do this, and I found it difficult to incorporate them into the dough.
Source: Adapted from King Arthur Flour, seen on Skinny Bovine's Kitchen and My Kitchen Cafe
You're Gonna Bake It After All
bakeitafterall.com
Keyword bread, main dish, vegetarian