You may have noticed in my previous post about pork carnitas that the wrap surrounding the meat wasn’t your typical tortilla. Instead it was these delicious soft wrap breads, and I can tell you that they made an already great meal that much better. These little wraps might be my new favorite thing to make and to eat. They’re soft and pliable and chewy, and just a little bit thick – kind of like a cross between a tortilla and pita bread. They have an amazing flavor, and if you’ve ever tried to roll out homemade tortillas, trust me when I tell you that these are so much easier to shape and cook!
These would be perfect served with any sort of taco or fajita, but they would also be great as a sandwich wrap, or even as a base for mini pizzas! Mike loves any sort of homemade bread and these are no exception. You can bet I’ll be making these many more times.
Soft Wrap Bread
Yield: Yield: 8 breads.
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/4 cups (10 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
*According to KAF: this recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) 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, or stand mixer) to form a soft dough. 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. Cover the bowl and let the dough rise for 1 hour.
Divide the dough into 8 pieces (about 3 oz each), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and fry them without oil over medium heat for about 1 minute per side. They will be 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.
from King Arthur Flour