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).


  • 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*


  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.

Recipe Source: adapted from King Arthur Flour

142 Responses to Soft Wrap Bread

  1. My Sister's Kitchen says:

    Just had these this week! Amazing! I could have just ate piles of this bread and nothing else!

  2. melanee says:

    Oh these were so good! I love this recipe, I want to make it every day and try something new with it!

  3. Melanie says:

    My Sister’s Kitchen – glad you liked these – I’m with you, I could eat piles of this bread and nothing else, too.

    Melanee – I’m glad you tried these! You’ll have to let me know what fun things you do with them.

  4. Adam B says:

    I’ve never been a bread maker, but this was so easy, and delicious to boot. Thank you for this recipe!

  5. cakescraps says:

    These look delicious! And easy too! Have you ever tried freezing leftovers for later? I was thinking of making a huge batch to keep in the freezer so I could have some on hand any time.

    I think I’ll make these tonight for our mini pizzas!

  6. Melanie says:

    cakescraps – I’ve never frozen these because we eat them too quickly but I imagine they would freeze pretty well. Let me know if you try it!

  7. Melanie says:

    Adam B – glad you liked this recipe. And thanks for giving a vote of confidence to those that don’t think they are bread makers – it is really doable!

  8. Melanie says:

    Tiffany – I’m glad the recipe proved your skepticism to be nothing more than a fear. I’m thrilled the bread turned out for you and what an exotic combination of recipes for dinner. Yum!

  9. Tiffany says:

    I went out on a limb tonight and made these for a friend. He came over just in time to cook them up with me. We were both super super suspicious because I felt like the dough was really odd… after rolling them out thin and cooking them…turns out we both LOVED them! We had them with hummus, lebanese salad, and chicken shwaurma. HUGE FAN! Much MUCH better than anything packaged! Thanks for the great recipe!

  10. Gina says:

    I came across your blog from a message board I was visiting and oh man, I’m so glad I clicked on the link!! I’ve made of list of recipes that I want to make this week and I cant wait to try them!! They all look so darn good, my mouth was literally melting,especially over this flat bread. I can’t wait to make the chicken gyros. Thank you!

  11. Valerie says:

    I’ve loved everything I made from your blog – I am making this bread right now – I’m worried I used the wrong yeast…they don’t look quite like the picture.

  12. Melanie says:

    Hi Gina – thanks for stopping by! I’m glad you found the blog and I hope you enjoy the recipes you try.

    Valerie – how did the bread turn out? Do you know if you used instant yeast or active dry yeast? Hopefully the bread tasted great!

  13. Janssen says:

    I’m planning on making these on Sunday, but I have tons of potatoes and no potato flakes, so I was hoping to used mashed potatoes in them instead. I know that would mean I need to adjust the liquid – do you have any idea how much? Or should I just break down and buy potato flakes? :)

  14. Melanie says:

    Janssen – oooh, hmmm…let’s see. Ok, can you tell I’m stumped by the mashed potato question? I don’t want to screw up the recipe for you, so I’m going to take the easy way out and say, I think you should bite the bullet and buy potato flakes (plus if you do, I can send you a million other bread recipes to use them in). Let me know if you try these. Sorry I wasn’t more help!

  15. Deb S. says:

    Hi I have been lurking around your blog for awhile now.I just started blogging myself. This wrap bread is wonderul! Like you said amazing!!! Thank you for all your wonderful recipes and photos. I bookmarked your site and look forward to each new post!!!! You rule!!!!

  16. Anonymous says:

    I made these last night to go with the chicken gyros and they are wonderful. After the first step I tossed the dough in the trash thinking I must have measured out too much flour since I had a thick blob, but low and behold round two was the same, so I pressed on and finished them and boy am I glad I did. Thanks so much!

  17. Melanie says:

    Deb S. – thanks for your comment! I’m glad you liked this bread – it has become a favorite of mine. I appreciate you checking in – thanks for your kind words!

  18. Melanie says:

    Anonymous – I agree about this dough, I thought for sure I had made a mistake, too, but it does work out, despite how weird the dough looks at that first stage. I’m glad you pressed on and finished them. Thanks for letting me know!

  19. Anonymous says:

    Made these last night with falafel. Very tasty! Thanks!

  20. ARLENE says:

    These look wonderful. I’ve never tried a dry-fried bread. I would love them with honey and with hummus–not together, lol. Definitely something I want to try. Thanks for sharing.

  21. Amy says:

    Thanks for this recipe. I just tried it last night and it was a hit at our house. So good. I made it with green chili pork to wrap in it since I didn’t have your chicken recipe yet. We loved the bread.

  22. Laura says:

    I made this too and loved it. Unfortunately it won’t appear on my blog for a little bit. I had a problem with my memory card for my camera and lost the picture. Darn I I’ll have to make it again. :)

  23. Melanie says:

    Hi Amy – thanks for commenting. I’m really glad you liked these and I think these sound phenomenal with green chile pork. Yum!

  24. Erin says:

    ooh, I am so excited to try these out, Mel! You’ve sold me!

  25. mattb1ggs13 says:

    Yum! Yum! This is so versatile – Can’t wait to make it – just need to pickup a couple of ingred. and I’m good to go. Thanks so much!

  26. Melanie says:

    Anonymous – yum, this bread with falafel would be heavenly. I’m glad you liked it!

  27. Queen B. says:

    you are such an inspiration ! Yum !

  28. grace says:

    i bookmarked this recipe from kaf and even went so far as to print it out, but i haven’t made it yet. it sure looks fantastic, and i’m glad to hear that it’s as tasty as i hoped. i’m also thrilled to hear that potato flakes worked, as that’s all i have. :)

  29. Tasha says:

    This looks so yummy and much easier than the last pita recipe I tried! It failed miserably! I just have to tell you that this blog has really changed the way I look at dinner. I hated it before, but now I have several recipes from you that I know are easy and my family will like. I’ve also tried my hand at making bread with your oh so easy recipes you’ve posted! Thanks so much for sharing your talent.

  30. Kelly says:

    This looks insanely good!!! We buy so many store bought pita type breads and I have never thought of making my own! We tear it into pieces and eat it with hummus…my 2.5 year old goes crazy for it. I cant wait to try this recipe! Thank You!!!

  31. Country Cookin' Mama says:

    Those look so good! I’m thinking a grilled chicken wrap would be yummy with that bread recipe!

  32. Tommye says:

    I can’t wait to try this. I HATE store bought pita. I usually buy it from a Greek restaurant that makes it fresh, but now I can do it too.


  33. SJ says:

    I am so excited to make these. I really appreciate this blog! Thanks.

  34. Sara says:

    Yum! When you talked about eating them warm with honey, I think I drooled a little bit. :) These look great.

  35. Joi says:

    I am going to have to try this! I just need to get the instant yeast. :-)

  36. Melissa says:

    Yummm…..made these last night with grilled chicken and veggies. Amazingly good. They aer on our staple list now!

  37. Melanie Anne says:

    Oh I can’t wait to get this move over with so I can give this recipe a try. It sounds wonderful! I agree I detest those cardboardy pita you buy at the store. And they always crack anyway. Thanks for sharing this one Mel!!

  38. Jschmalle says:

    Yum, can’t wait!

  39. Libby says:

    That looks awesome! I have a recipe similiar to that on my blog :) Yummm!

  40. Melanie says:

    Melissa – what a great way to fill these yummy breads. Sounds delicious. Thanks for letting me know you liked the recipe.

  41. Sara @ Our Best Bites says:

    I’ve been experimenting all week with homemade pitas, and this was on my list to try next! I’m glad to hear you liked it so much, I can’t wait to try it. I’m interested to hear what you put on yours too- I’ve been on a falafel kick!

  42. the mama monster says:

    i looooooooooooovet these. seriously the best pita bread ever. it is also tasty heated up in a buttered frying pan and sprinkled lightly with season salt ala mad greek stlye! if you could replicate their athenian chicken that would be lovely:)

  43. Melanie says:

    the mama monster – I’ve never had mad greek but I love greek food and I bet it is amazing. How about this, YOU replicate the athenian chicken and I’ll post about it. Deal? :)

  44. Stephanie and Dorrel says:

    Thank you for this wonderful soft pita recipe. I was looking all over the web for one that wouldn’t crack and would be like what they serve at Greek restaurants. I’m so glad your post showed up on google because this is it!

  45. Stephanie and Dorrel says:

    Thank you for this wonderful soft pita recipe. I was looking all over the web for one that wouldn’t crack and would be like what they serve at Greek restaurants. I’m so glad your post showed up on google because this is it!

  46. Stephanie and Dorrel says:

    Thank you for this wonderful soft pita recipe. I was looking all over the web for one that wouldn’t crack and would be like what they serve at Greek restaurants. I’m so glad your post showed up on google because this is it!

  47. Brooke says:

    Just tried these for the first time after having them bookmarked under 'must try' for ages. They are divine!! I didn't have any potato flour on hand so on a whim I substituted milk powder instead (inspired by your AMAZING lion house rolls) and they turned out great!! It will be interesting to try them as well with the potato flour and see the difference. Thanks for another great recipe!

  48. Melanie says:

    Brooke – way to improvise! I love it and am so glad that they turned out well. Thanks so much for letting me know!

  49. RC says:

    I made these last night for the chicken gyro recipe. I can’t freaking wait to make it all over again. Dinner success!

  50. Mel says:

    RC – if it makes you feel any better that was exactly my reaction when I made this meal. LOVED it. So glad you did too!

  51. Veronica M. says:

    I remember this post but didn’t save it for some reason! Do you think you’ll ever put the “printable recipe” links on your old posts, like this one? I know that will prob be a lot of work, but I’m sure many readers would appreciate it.

  52. Mel says:

    Veronica – that’s a big maybe. I have tried to update some recipes but it will be a onesie twosie process. Hopefully over time they’ll all get updated one way or another.

  53. Megan S says:

    The first batch I made just wasn’t looking right to me (I am using active dry yeast and did exactly what you said but the whole thing just looked too dry), but reading some of the comments that’s what it seemed like it was supposed to do. I pressed forward and have cooked them up. They didn’t roll out well at all the dough was so thick. They seemed to cook ok but are kind of dense. So I decided to make a second batch using a little more boiling water. I haven’t rolled these out yet but the dough is softer and seems better. I had such high hopes for these, and it seems like it worked out great for everyone else, I’m not sure what I’m doing wrong.

  54. Megan S says:

    The second batch turned out 100% better! I used 1 1/4 cups (instead of 1 cup) boiling water and 1/4 cup water to dissolve the yeast.

  55. Mel says:

    Megan S – thanks for checking back in to let me know about this recipe. I do think that perhaps humidity and altitude make a difference on how much water to add. I hope others can benefit from seeing your comment and knowing an extra 1/4 cup water may help!

  56. Tanya says:

    Oops, I must be lazy. I just dumped all the ingredients in my bread machine on the “dough” cycle and let ‘er rip. AWESOME results. Will make this again…and again…and again…

  57. Mel says:

    Tanya – actually, that’s kind of nice to know it still worked out dumping it all in together!

  58. Sue E. says:

    Mel – made these soft wrap breads today (YUMMY!) – I am not a bread maker at all, but these were so easy and your instructions are so detailed i may have to try some of your other bread recipes! Was talking with my neighbor while making them and she said she goes to All Recipes to get new ideas – i told her “don’t go there when you can look at MelsKitchenCafe – where it does not matter what you try it always turns out and tastes fabulous”

  59. Mel says:

    Thanks, Sue!

  60. Heather says:

    So, so good and easy! Just made these a few hours ago and used AP flour since I didn’t have any wheat flour. Also used 1/4 cup powdered milk in place of the potato flakes without any problems. Definitely going in our family recipe archives.

  61. Mel says:

    Heather – thanks for including your changes! I’m glad you liked these.

  62. Meadows08 says:

    I made these wraps along with the Chicken Gyros and Tzatziki. It was a huge hit! You would have thought my hubby and kids hadn’t eaten in days!!!

  63. Mel says:

    Meadows08 – thanks for the smile! Glad this meal was such a hit with your husband and kids.

  64. Julianne says:

    My stomach hurts. Because I just ate 5 of these. I’m serious — 5.

    These are SOOOOOO GOOD. Everyone should make them immediately.

    Thank you very much.

  65. Mel says:

    Julianne – you are hilarious.

  66. Melissa says:

    This was SOOOOOOOOOOOO good!! Thanks for another awesome recipe – you seriously rock :)

  67. Mel says:

    Thanks, Melissa!

  68. Katy R says:

    This is by far my favorite recipe! We’ve made it 3 times in the past week! So SOOOO good!!

  69. Mel says:

    Thanks, Katy!

  70. jeninabudhabi says:

    made one batch……and have another one going. the kiddos are having a hard time keeping their hands off. i goofed both times and only put 1/4 c potato flakes…and it still worked.
    serving it w/

    LOVING your website. can’t believe i only just found you!!!!!!!!

  71. jeninabudhabi says:

    and NOW i have a third batch going….in the bread machine after reading tanya’s post!! this time i used 1/2 cup of the potato flakes.
    thanks again!!

  72. Mel says:

    jeninabudhabi – so glad you found your way here and am thrilled you love this soft wrap bread as much as I do!

  73. Corinne says:

    These were so yummy. I made them with white whole wheat flour, and paired them a great Everyday Food recipe. So good. A keeper for sure. Thanks for all of the wonderful ideas.

  74. Mel says:

    Thanks, Corinne!

  75. Janei says:

    I’ve shared this site w/ so many of my friends
    Sending them to this recipe
    I make these over bread now
    I often cut recipe in 1/2 as it’s just me and the dog
    Thanks so much for a great recipe

  76. Kate says:

    Just made these and they turned out great! Here’s my question, though: When you let them do their 1-2 hour rise, are they really supposed to rise? Mine didn’t seem to at all.
    Either way, they taste delicious and I’m having trouble saving what’s left of them for dinner…

  77. Mel says:

    Kate – my dough gets very slightly puffy but doesn’t double in size or anything like that. The 1-2 hour rise period, I think, gives the dough time to rest and relax and maybe slightly puff. That’s all. Sounds like it turned out perfectly!

  78. [...] 2011 | Author: Holcombhappenings | Filed under: Bread | Leave a comment » I got this recipe from this website.  I changed a couple of things.  I did not have potato flour or potato buds on hand, so I used [...]

  79. Stacy Kroptavich says:

    Just took these off the griddle and tasted one. They were so good. The first I took off was a little raw inside, so I just cooked it a bit longer and knew how to gauge my others. I plan to make some hummus later to have these as a snack tonight.

  80. Kat says:

    Wow. These are so fantastic! I didn’t have potato flour or flakes, so I used the suggestion of another commenter and substituted 1/4 c. powdered milk. It worked great! We ate ours wrapped around homemade pan-fried chicken strips and all our favorite sandwich toppings. I also took your advice and ate the last one drizzled with honey. It felt like I was eating at a nice sandwich shop/bakery, not at home. YUM!

  81. marla says:

    This bread looks amazing!! So soft & doughy.

  82. Jessica says:

    Any suggestions for potato substitute? Using sprouted flour and trying to stay as true to that as possible… Thank you!! :))

  83. Sheila says:

    Wow! You are right about the “stale” bread at the store, but I never knew better until now. Really easy to do. Made a greek chicken marinade and had wraps and hummus with these. I was unsure about the rise but found it made it pliable and soft and not doubled in size.

  84. Naomi says:

    Try these and see what you think :)

  85. Lindsay says:

    Mel, Does this bread open up like a pita too? I couldn’t tell from the comments and what you had described about it. :) Thanks!

  86. Mel says:

    Hi Lindsay – no, this bread doesn’t have a pocket in it, like a pita. It is just a simple flatbread.

  87. Alicia says:

    I have sooooooooo been looking forward to trying these, and today was the day. I was so bummed (ok… devastated) when they didn’t turn out. I followed the recipe exactly and they just never rose. I still tried rolling them out and cooking them, but I probably could’ve shingled my roof with them!! Do you know what may have gone wrong? Thanks!!

  88. Mel says:

    Alicia – I’m sorry this bread didn’t turn out for you. This particular dough doesn’t show a big outward sign of rising – it never doubles in size. It might get slightly puffy but even then, you may not be able to tell a huge difference in size. The only thing I can think of them turning out so hard and dry was if you rolled them too thin and cooked them at too high of heat. I’m not sure!

  89. Alicia says:

    Thanks so much!! I am determined to try again until I get it right:)

  90. Jenny says:

    Mel- I have made many of your recipes and you have become my favorite recipe site. So glad to have found you! I think we have the same palate. :) Anyway, I have made this recipe 4-5 times now and I finally made a discovery that seems to be a common problem. The first boiling water to flour ratio has too much flour or not enough water for me. As is, it is very crumbly and then the next step of adding all of the other ingredients turns into a very dry mess that barely holds together. By adding less flour in the first step, maybe 1 3/4 cups?, there is a much better result. Maybe this will help someone else!

  91. carl says:

    congratulations on making tortillas…. something that’s been done for hundreds of years………….. white people (eye roll)

  92. Dana Holt says:

    @Carl – even if it’s been done for hundreds of years, i’d like to see you try to make “tortillas” (which these definitely are not) this good without someone telling you how!

    Mel, thanks for posting the delicious recipes for those of to whom breadmaking knowledge doesn’t automatically implant itself into our brains! ;)
    I tried them tonight, and they were delicious! My only mistake was only making half a batch, to test them out! I won’t make that mistake again, rest assured. :)

  93. Veronica says:

    Mel, we need a like button on here, just like facebook! I would totally hit it for Dana’s comment. :)

  94. Jenny says:

    Hi Mel, I just had to share a quick story with you. I have made this wrap bread twice now- SO EASY- and the first time we had the chicken gyros. Last night we had more traditional gyro meat, which was also delicious; my kids LOVE the bread. Today my 4-yr old son had a picnic in the park with his pre-school class, and when I started unpacking his PBJ…he said, “Wait, where’s the wrap bread and hummus??? No thanks, I’ll just wait until we get home for lunch!” And yes, he scarfed down wrap bread and hummus as soon as it cleared the kitchen table. :-) What can I say, the kid knows quality.

    Jenny in Idaho

  95. Amy says:

    So I used these dry mashed potatoes, and they ate a bit lumpy in my raising dough, is this normal? Will it dissolve? Thanks.

  96. Mel says:

    Amy – I don’t have lumps of potatoes in my dough when I make this so I’m not sure if it will dissolve. Did you make the breads? Did they turn out?

  97. Ali says:

    Oh my god. I made this bread with the chicken gyros recipe last night b/c I have been craving greek food and we have a seriously sad lack of it in the bay area. This bread was so soft and yummy. I could not possibly imagine eating a store bought dry pita after this. Never again. It was so easy too. Thank you for this recipe Mel. :)

  98. Alison Wonderland says:

    Fabulous bread! I will make this again and again. I will definitely make a double or triple batch next time since it was a little time consuming. So yummy!!!

  99. Cassidy says:

    I’m just frying up my first batch of these. I used potato pearls (buds) and it seems from the comments that no one else has tried this. The potato bits didn’t hydrate well or dissolve into the dough. I was worried but I finished them out. The dough was sticky and from the sounds of the other comments, this was as it should be. I’m surprised to say that even with the potato bits throughout, these are still awesome! I used bread machine “rapid rise” yeast, since I couldn’t find any instant yeast at the store. I’m now whipping up a second batch using powdered milk instead of potatoes.

  100. Bri says:

    Hey Mel, for Powell I am planning on doing some wraps for lunch with hummus, deli meats, cheese (kind of like a pita, but I’m wanting to do a soft bread instead). Do you think this is the best one to use? I have made it before and it’s so yummy. I also have made your Naan which I loved too. Do these wraps freeze well? I’m having to make everything ahead of time so I would need these to be able to freeze. Thanks a million.


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