Soft Wrap Bread
Soft chewy bread rounds perfect for making wraps
Ingredients
- 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
Instructions
- 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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