I have been making this soft wrap bread for years for gyros, or to use as pita bread with hummus or other dishes. I also cut it into squares and fry in butter to use as a crunchy element on top of street cart chicken and rice. I typically have some in my freezer to pull out whenever I need it.
This bread is simple to make. It does use yeast, and need time to rise. However, since you are rolling it out and cooking in a skillet on the stove, it doesn’t have the learning curve that true bread does. This bread is so many levels of deliciousness above store bought dry pita bread you will not regret taking the time to make it.
Making soft wrap bread starts as making most bread does, by combining the ingredients in a stand mixer with a dough hook, or on a counter if kneading by hand. The dough is kneaded until the window pane stage (see my tutorial on bread making in this post), and allowed to rise for about an hour. Then it is shaped into 8 balls, rested for a few minutes to relax the gluten, and then rolled into 7 inch circles.
The dough rounds are cooked in a dry (no oil) skillet, over medium heat for about 1 minute per side, until they are puffed and starting to brown in spots. Placing the cooked rounds on a plate under a dish towel keeps them moist while cooking the rest.
Soft Wrap Bread
- 3 cups AP flour
- 1 1/2 cups water
- 1/2 cup potato flakes you can leave out if you don't have them and increase flour by 1/4 cup
- 1 1/4 tsp salt
- 2 tbsp oil
- 1 tsp instant yeast
- Combine the ingredients in a stand mixer or a bowl. Knead the dough until it comes together into a smooth ball, adding more flour or water as needed. This dough is slightly stiff. Knead until it passes windowpane test.
- Place in a greased bowl and cover with plastic wrap and let rise for 1 hour or until doubled.
- Divide into 8 pieces and shape into balls. Cover with plastic wrap and allow to rest for 15 minutes.
- Dust the counter with flour and roll into 7 inch circles.
- Heat a skillet over medium heat and fry each round with no oil about 1 minute on each side until puffed and starting to brown. If they are not cooked through, cook a bit longer.
- Remove to a plate and cover with a clean dish towel to keep soft. Serve immediately while warm.
- One full cooled these store well in the freezer. They can be reheated by warming in a skillet or in the oven.
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