Soft Wrap Bread

I blindly made this bread for a dinner that I had been looking forward to for a long time. To be honest, I made this wrap-style bread myself (instead of buying it) because there isn’t a good bakery close to me and I didn’t want to eat cardboardy, stale pitas for dinner. My hopes weren’t very high for this bread – it was more like a means to an end.

But all of that changed. When I tasted it.

Amazing. That’s all I have to say. I don’t have adequate wordage to describe how delectable this wrap bread truly is. It is soft. It is tender. It is chewy and flavorful. It pairs perfectly with savory foods and conversely, it is fantastic drizzled with honey and eaten warm (which is the way my husband devoured at least four of the lovely discs). Later this week, I’ll be sharing with you what I served in the wraps, but to be honest, the hit was when I used the leftovers the next day to make mini pizzas for the kids. Talk about a versatile bread. I am dreaming about when I can make it next. The wrap is pliable so it can easily be rolled up around a delicious filling or cut into wedges and served with a topping of sorts (hummus?) – the options are endless. Oh, and one more thing – the bread is dry-fried over a griddle or frying pan so you don’t have to fire up the oven and heat up your whole house to make it.

Soft Wrap Bread

*Update (6/10): I’ve made this bread too many times to count since originally posting it and wanted to share that I now almost always make it with whole wheat flour (usually white wheat flour because that is what I have on hand to grind). The results are still extremely delicious and even healthier.

Soft Wrap Bread

Yield: Makes about 8-9 breads

Soft Wrap Bread

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 really 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.

Also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat).

Ingredients

  • 3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour (see note)
  • 1 1/2 cups (12 ounces) boiling water
  • 1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
  • 1 1/4 teaspoons salt
  • 2 tablespoons (7/8 ounce) vegetable oil
  • 1 teaspoon instant yeast*

Directions

  1. Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
  2. 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 slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
  3. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
  4. Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), 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 wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
http://www.melskitchencafe.com/soft-wrap-bread/

Recipe Source: adapted from King Arthur Flour

164 Responses to Soft Wrap Bread

  1. monica says:

    I’m curious as to how you store this bread to keep it fresh? would the 7 or 8 inch rounds fit into a gal ziplock freezer bag? or would I need to buy bread bags from king arthur flour as this is the only place I’ve seen that sells bags large enough to store homemade bread in? ;also if they are frozen should they have wax paper in between to keep them from sticking? thank you melanie, for sharing your wonderful recipes

  2. Mel says:

    Monica – I let the bread cool completely and stack about 6-8 breads inside a freezer ziploc bag (the gallon size). I’ve never had a problem with them sticking, especially if they are completely cooled before freezing. Hope that helps!

  3. Alisa says:

    Anybody have a gluten-free recipe for these or any suggestions for making them so? My daughter eats GF and she would love these if I can find a way to make them. Thanks

  4. Judy says:

    We made these tonight to go with the chicken gyros. My husband fired up the grill and we put the chicken on skewers. Then he made the wrap bread on the grill too. 3 min on the first side, 2 min on the second and they were perfect! He did cover the grill while they were cooking and from what I could tell the temp was between 325 and 350. So soft and delicious!

  5. […] from Mel’s Kitchen Cafe […]

  6. Heather says:

    Wow! My husband and I are in love with these. I was really skeptical when the potato pearls/buds didn’t dissolve, but during the rising period they softened and once I cooked it, the bread was smooth and delicious!

  7. Leah says:

    Just wondering–are you familiar with potato pearls? Are they the same as potato buds? I don’t have flakes and am wondering if the pearls would work, cause I have a ton. Thanks for sharing all your great recipes!

  8. Mel says:

    Hi Leah – yes, I know the pearls you are talking about. They are much bigger than potato buds so if you can kind of coarsely grind them in a blender or food processor, you could sub them in.

  9. CMay says:

    Just did these for dinner tonight to have with the Chicken Gyros. Wow, they were so good. I have to say for those making this for the first time…I was REALLY skeptical with how the dough was turning out. First of all, when you mix the flour and water together, it’s like a brick and it doesn’t seem to mix ‘smooth’. At least it didn’t for me. They were seriously raggety looking in the beginning, and then when I looked at them after raising (which hardly seemed different), I was sure they weren’t going to turn out. Don’t give up people…I think this is how they are supposed to turn out. They taste fabulous and I’m so glad I did it. They turned out soft and just a great flavor. And the Tzatziki sauce is sooo good. Thanks for another great recipe Mel!!!! 4 STars

  10. Marci says:

    Which mixing method do you think would be the easiest to try for my first try? I have a Bosch and a bread maker (and hands, but I don’t like to use them so much for kneading (; )

  11. […] Greek Gyros with chicken sausage and soft wraps, Greek […]

  12. ShawnL says:

    Has anyone tried this using some whole grain flours?

    • Mel says:

      Hi ShawnL – I use ground white whole wheat flour in this recipe almost all the time. 100% whole wheat flour makes the bread a bit dense but we still love it (50/50 whole wheat and white is a pretty great combo).

  13. Lindsey M says:

    I made this once and have two questions before I make it again today.
    1. The dough was extremely sticky and difficult when I tried rolling it out and getting over to make electric griddle. Is that normal?…Maybe under floured?
    2. It tasted very good but when we went to eat the chicken gyros, (which the chicken was delicious by the way) the bread tore in the middle. Any tips?

    • Mel says:

      Lindsey – if the dough was so sticky it didn’t roll out well, then yes, I would say a little more flour would definitely help. Even 1/4 cup can make a big difference. The tearing is probably due to it being underfloured (either that or overbaked – if it is cooked too long it can tear easily when rolling).

  14. Badria says:

    Waaaaaaww..just tried it……I’m…..I’m..SPEACHLESS!! … I didn’t have potato flour so I put mashed potato instead!…. It’s my HG bread. Thank u Mel…. Yeah.. I have tried ur choclate cake…..it woooonnnderfullll…thank u for ur great recipes. Ummmmmmuah !:)

  15. Danielle says:

    I made these today for the first time with the Chicken Gyros. I had made the Gyros once before and used store bought flatbread and they were okay. Well, this time they were amazing! The bread just takes them to the next level! What else do you use these for? I like the idea of mini pizzas for the kids and of course with hummus. Just trying to think of other things I could use them for! It was great too because it was essentially a one pan meal. I prepped and marinated the chicken and tzatziki during the day while the dough was rising. I made the flatbread in my cast iron skillet and once they were done threw the chicken right in there as well! My kind of cleanup!! Thanks yet again for another great recipe!

    • Mel says:

      Danielle – I use them for so many things – makeshift tortillas, mini pizzas, sandwich rollups, basically anything that I’d use a tortilla for and also to change up our sandwich routine – I keep them in the freezer in stacks of 10 or so in a freezer ziploc bag. I am glad you liked them with the Chicken Gyros!

      • Lulu says:

        I’ve been using tortillas for lamb kofta wraps (alla Jamie Oliver) since I moved from overseas but I will try making your easy sounding wrap bread tomorrow! Thank you!

  16. Kathy says:

    You have inspired me to make some gyros! Maybe someone already asked this, but what is the difference between your Flat Bread and Wrap Bread recipes? How do you use them differently (and which is more delicious??) Thanks Mel – I SO enjoy your site!!

    • Mel says:

      Kathy – The flatbread is slightly thinner and a bit softer than the naan (so it bends easier) and has a completely different taste than the soft wrap bread (since the soft wrap bread has a potato base). They are all delicious!

  17. Laura says:

    Oh WOW these are fabulous, I am swooning as I sample my first one from my first batch! I’m definitely using these to go with Big Fat Greek Tacos at a party this weekend. I think I’ll make them a little smaller (10-12 per batch rather than 8) for the crowd I have coming, but I will not change a thing about this wonderful recipe! Thanks for another winner.

  18. jessica says:

    I made these for gyros and they were great and easy to do. What’s funny is I forgot to add in the remaining flour with the oil and yeast mixture and they still turned out great. Nice flavor and not too salty. I bet these would be great with a bit of garlic and herb spread… Awesome recipe!

  19. J. Stefanacq says:

    Good, but still not as good as the ones I get in the restaurant. Just doesn’t have that pillowy, soft texture. Have one more recipe to try yet. So disappointing to not be able to make these at home.

  20. CJ says:

    I don’t have a bread machine, could I mix the dough with the soft blade of my cuisinart? Any other ideas? Regretting that I got rid of my bread machine!

    • Mel says:

      CJ – I am not totally sure what you are referring to when you say soft blade. If it is a blade to a food processor, probably not. A dough hook on a mixer like a Kitchen Aid or Bosch is great for bread. I use my Bosch mixer for all of my bread. You can also go with the good old fashioned kneading-by-hand method for this bread. It’s just not nearly as convenient! Good luck.

  21. Britney says:

    not to get picky, because I love your site and direct everyone to it, but a couple of directional photos would really help me with this recipe. when my flour was not going smooth with the boiling water I kept adding more but once it rested it became very wet. I love your recipes but I’m not as amazing as you yet so help me out with some step by step photos :)

  22. Alexa says:

    Hi Mel, I will be making these for family that will be driving into town. I have to be flexible time wise, but want them to taste really fresh. Do you think I could refrigerate the individually rolled flat bread dough before dry-frying? Similar to “fresh” tortillas that are refrigerated and then dry fried.

    • Mel says:

      Hi Alexa – yes, I think that would work great! Just make sure to grease the parchment or whatever is lining each unbaked wrap bread so they don’t stick. Otherwise, I’ve made and cooked these and then frozen them in a ziploc bag and they reheat really well in the microwave (or on low heat in the oven) and taste really fresh, too.

  23. Tina says:

    Wow! This bread is so good. I will confirm what a few others have said, in that when mixing the flour and boiling water, it’s not smooth. I just stirred until I couldn’t stir anymore (it was quick) and then covered the bowl. It was smoothing 30 minutes later when I incorporated the next set of ingredients. Used these with the chicken gyros. My family went nuts!! So glad I made enough to have leftovers tomorrow. THANK YOU! I will certainly be trying more of your recipes.

  24. Abby says:

    Hi Mel, I came across your website looking for a flatbread recipe, I made it for the first time ever and it was a big success thanks to you! I didn’t have potato flour so I replaced it with glutinous rice flour (the same amount) and it still turned out to be soft and delicious. The first stage or mixing the flour and boiling water didn’t go as smoothly as I thought it would but it pulled together in the end:)
    I am really enjoying looking through your site and I’m excited to try more of your recipes.

  25. Sue says:

    Love to try your recipe but I can’t get hold of potato flakes, please advise how much of steamed mashed potatoes I should add as a substitute? Thanks

  26. Julia says:

    Hi Mel!
    Would it be possible to bake the wraps instead?

    • Mel says:

      Julia – Definitely worth a try but I haven’t tried it myself. I’d probably use a baking stone and preheat it at 425 degrees or so.

  27. Elise says:

    These are fantastic! I made the recipe gluten free by swapping the flour with Red Mill gluten free all purpose flour and 3/4 teaspoon of xantham gum. It didn’t rise like I thought it would but it still bubbled up in the pan! Fantastic! Thanks for the recipe!

  28. Iris says:

    Hello…I have tried these twice using two different types of yeast and both attempts have failed. First, when I mix the boiling water and the flour it in no way becomes smooth. When I add the remaining ingredients it does become extremely stiff but is not a smooth ball of dough. On both tries the dough fails to rise at all. I live in Canada and am wondering if there are differences in the flour( I am using white all purpose) or the yeast. Do you have any suggestions?
    Thanks

    • Mel says:

      Iris – This dough is definitely on the thick/stiff side and it really only puffs (it won’t double in size). I make it with white all-purpose flour and whole wheat so the type of flour you are using should be ok. Try cutting down on the flour a bit and only adding it until the dough is less stiff than before. It should be thick and soft but not so stiff that you can’t easily roll it out. It’s ok if it is slightly shaggy looking after adding the boiling water – but it will probably smooth out a bit if you add less flour. Everyone measures flour differently so it might be that your dough is slightly overfloured. Good luck!

  29. Thuy says:

    Just made this and it was delicious! Sehr lecker! I found the dough to be very soft and sticky but that may be because Germany has a wet climate. I didn’t wait for the second proof and just cooked it straight from punching it down after the first. Great foolproof recipes as always!

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