This recipe comes from King Arthur Flour’s website for Soft Wrap Bread. Very similar to making a pita, but they have a specific way of how to make this soft and pillowy bread.
My love for baking any kind of bread began about 10 years ago. Before that, I was always intimated by yeast – how bread rises, the time commitment – but once I was successful at making breads such as naan, pita, rye, white bread – I was hooked!
Right now I’m in the process of updating a Facebook page I had for my old blog (which is still active, I just don’t post anything new on there) to match this blog and I changed the name of my Facebook Page to Jenn Cooks – follow me HERE if you would like to!
The last time I posted something to my Facebook page was 2016! LOL – and one of the posts was for this King Arthur Soft Wrap Bread. It’s kind of like pita bread, very pillowy and soft!
You cook it in a dry skillet for only a few minutes per side, so it’s not very hard to cook. The hard part is the waiting for the dough to rise – several different times. But it’s mostly hands off!
Ingredients
- 3 to 3 1/4 cups (361g to 390g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups (283g) boiling water
- 1/4 cup (43g) potato flour or 1/2 cup (43g) dried potato flakes
- 1 1/4 teaspoons (8g) salt
- 2 tablespoons (25g) vegetable oil
- 1 teaspoon instant yeast
Instructions
- Place 2 cups (240g) 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 (120g) 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. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. Let the dough rise, covered, for 1 hour.
- Divide the dough into 8 pieces (each about the size of a large plum, 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 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.
- Transfer the cooked breads to a 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.
This recipe makes 8 – for my weight watcher friends – if you are following the green or blue plan, these are 6 smart points each. If you are following the purple plan each one is 7 smart points – BUT it’s only 210 calories. UPDATED Point information for 2023 – click here to have this added to your Weight Watcher app 😍 Each wrap is 5 points.
My plan for this week is to make chicken wraps with these. I could sliced chicken breasts with lemon, a little olive oil, oregano. Add the cooked chicken to the bread, add feta cheese, light balsamic salad dressing, and spinach.
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