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

187 Responses to Soft Wrap Bread

  1. 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!

  2. 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!

  3. 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!

  4. 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!!!!

  5. 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!

  6. 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? 🙂

  7. 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!

  8. Valerie says:

    HI-
    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.

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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!

  15. Adam B says:

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

  16. 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.

  17. melanee says:

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

  18. My Sister's Kitchen says:

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

  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.

    Thanks.
    tjbdesigns
    http://stitchingandbeading.blogspot.com

  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.

    • 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.

  52. 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.

  53. 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.

    • 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!

  54. 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…

  55. 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”

  56. 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.

  57. 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!!!

  58. 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.

  59. Melissa says:

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

  60. Katy R says:

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

  61. jeninabudhabi says:

    mmmmmmm.
    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/
    http://allrecipes.com/Recipe/traditional-gyro-meat/Reviews.aspx
    AND
    http://allrecipes.com/Recipe/Tzatziki/Detail.aspx

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

  62. jeninabudhabi says:

    lol
    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!!

  63. 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.

  64. 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

  65. 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…

    • 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!

  66. […] 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 […]

  67. 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.

  68. 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!

  69. marla says:

    This bread looks amazing!! So soft & doughy.

  70. Jessica says:

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

  71. 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.

  72. Naomi says:

    Try these and see what you think 🙂

  73. 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!

  74. 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!!

    • 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!

  75. Alicia says:

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

  76. 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!

  77. carl says:

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

  78. 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. 🙂

  79. Veronica says:

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

  80. 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

  81. Amy says:

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

    • 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?

  82. 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. 🙂

  83. 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!!!

  84. 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.

  85. 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.

    Bri

    • Mel says:

      Bri – I think that combination sounds fantastic! (Can I come??) And yes, I think this soft wrap bread would be the best medium for the wraps. I freeze them all the time and they freeze beautifully. I griddle-bake them, let them cool completely and then put 8 or so in a freezer ziploc bag. I take them out the morning (or night) before I want to use them.

  86. Bri says:

    Hey Mel,

    I am wanting to double this recipe and was wondering how much yeast I need. Thanks a million!

  87. Bri says:

    Do you heat them up before using? or do you just let them thaw?

    • Mel says:

      Bri – I usually just let them come to room temperature. If they don’t seem pliable enough, I’ll microwave them for 10-20 seconds but usually just letting them thaw is good enough.

  88. machell says:

    Actually, this is an English version of Indian flat bread called Naan, and it is great with any meal or as an appetizer served with Huumus or Tzatziki sauce. I serve it with Tandoori chicken and Tzatziki sauce.

  89. Beth says:

    Hi Mel-Just a quick question. Do you use your Bosch mixer to make these? I’m trying to decide whether to use mine or just a regular stand mixer. Is this too small an amount for the Bosch? Thanks for your help.

    • Mel says:

      Beth – I always double this recipe when I make it so yes, I use my Bosch. I haven’t made a single batch in so long, I forget whether it works in the Bosch or not. I think it should be just fine, though.

  90. Stephanie says:

    Made these today for the first time and wow! I doubled the recipe and I am so happy I did! Thank you for yet another keeper!

  91. Na'an says:

    In most of the rest of the world, this ‘soft bread wrap’ is called Na’an.
    It’s been around for thousands, and I mean thousands of years.
    Soccer moms, give yourselves a pat on the back for being culturally negligent.

    • Mel says:

      Na’an – it never pays to be snarky and rude. And actually, to be fair, you are incorrect. This potato-flour dough is indeed just what it is called…soft wrap bread…whereas the recipe I already have posted on my site for naan is…well, naan. To my limited “soccer mom” knowledge, traditional naan is not made with potato flour or potato starch. Thanks for the pat on the back, though, and for taking the time to {almost} correct the rest of us.

  92. […] my best friend has the same name, (Hi Mel!) and because the recipes are fabulous!  I saw the soft wrap bread first and then I found the chicken Gyros and I was so excited to try them both.  I planned a fun […]

  93. Mame M says:

    Hello! So Mel, I made these in my friend’s bosch, I doubled the recipe, and it is only my 2nd time ever making a ‘yeast’ bread. My husband got me a kitchen scale for my birthday (yay!) so I loved that this had weights. when I measured out the wheat (I used whole wheat, store bought in bulk section so I am assuming white whole wheat?) I had much less than 6 cups, so when I put the 4 cups in with the boiling water, I had much less than 2 cups left to mix with the potato flakes & etc. Should I have done that portion by measurement too? Also, when you say don’t include all the extra flour, but that flour has been mixed with the potato flakes & etc, should you leave some of the extra flour out of that mixture?
    I have been dying to make this for like 4 months, and finally got up the guts. The wrap was GREAT around the gyro recipe you have, but by itself it was a bit ‘denser’ than I was hoping for. Maybe just because I used whole wheat? Too much flour?
    Thanks for your fabulous site!

  94. Mel says:

    Mame – yes, that is a little confusing to have the weight measure listed with the ingredients and then have the recipe indicate a cup measure for how much flour to start with. I measure the flour by scale, too, and then use my cup measure to take out of that amount – does that make sense? The wraps are definitely more dense when using all wheat flour – there isn’t really a way around that with this recipe so you might try using half white/half wheat next time. As for the actual flour amounts, if you are going to leave some flour out (which I usually do), leave it out of the potato mixture (so only add 3/4 cup to 1 cup of flour to that portion). You basically just want to achieve a stiff but still slightly soft/sticky dough. I hope that helps a little – let me know if you have any other questions!

  95. Heather says:

    Hi, Melanie,
    I love your site! I have never commented before, but I make and love many of your recipes. Your recipes and several weeks of practice are the reason my Thanksgiving rolls were absolutely perfect and a huge hit! I made this bread today and it was soft and pliable and tasted great, but my bread didn’t puff up very much and get those nice little bubble spots. It was pretty flat and skinny. Any ideas? I did use freshly ground white whole wheat flour without any white flour added…would this contribute to flat bread? Thanks again for all the great recipes!

  96. Mel says:

    Heather – the whole wheat flour will definitely make these little breads more dense than puffy. You might try adding at least 1 cup white flour to help balance that out or try cooking it at a slightly hotter temperature. Hope that helps a bit!

  97. Rachel says:

    This-is-the-best -ever with the chicken gyros!!! Am loving SO MUCH (and have eaten my weight in the heavenly tzatziki before dinner…)- that am making for mothers day dinner this weekend- HEAVEN.

  98. Rachel says:

    We LOVE these – especially with your chicken gyros….question .. .have you ever tried making them on your electric griddle to make more than one at a time? Just got the great griddle for mothers day this morning ..and wondering if could use it to dry-fry the wraps instead of one at a time in a pan? THANKS!!

  99. Mel says:

    Rachel – I actually use my electric griddle to dry fry these so I can do two at a time, so yes, go ahead and use your new griddle – should work great!

  100. Jodee says:

    Oh my, oh my, oh my! I have been cooking from your blog for months now and I can’t believe it’s taken me this long to find this recipe! I just finished off the first wrap hot off the griddle with a little butter and honey, I couldn’t help myself! I hope the rest survive until dinner!

    I made your San Francisco Chops the other day for my family and my parents and it was met with rave reviews and requests for the recipe! So yummy!

    I am a little slow but congrats on the arrival of your sweet little girl! I am 8ish weeks away from delivering my 3rd little boy and you can bet I am going to be cooking a few batches of these wraps to throw in the freezer for some nice, cool, easy meals after the little one arrives! Thanks again for all your fabulous recipes!

  101. 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

  102. 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!

  103. 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

  104. 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!

  105. […] from Mel’s Kitchen Cafe […]

  106. 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!

  107. 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!

  108. 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.

  109. 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

  110. 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 (; )

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

  112. 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).

  113. 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).

  114. 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 !:)

  115. 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!

  116. 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!

  117. 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.

  118. 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!

  119. 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.

  120. 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.

  121. 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 🙂

  122. 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.

  123. 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.

  124. 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.

  125. 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

  126. 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.

  127. 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!

  128. 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!

  129. 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!

  130. Glindy says:

    Hello! I couldn’t find potato flakes or flour, so I grabbed rice flour….but I just looked at the package and it says gluten free. Is this no good? Thank you!

    • Mel says:

      I’ve never made this bread with rice flour – not sure how it would substitute. The potatoes in the recipe give it a tenderness (from the starch and texture). You’ll have to experiment if using the rice flour.

  131. Timothy says:

    Hello Mel,

    They’re just coming out of the pan as I type this. They look just like the photo you posted.
    We followed your instructions to a tee. They are looking perfect and were so easy to roll and dry fry – like no other dough we’ve run across… just effortless.

    Well, we just had our first bite with humus & OMG… no need to go out & buy pita in the future. These are so much better than anything than we can purchase anywhere in Vancouver BC.

    Next step is to try them with your Gyro recipe. Many thanks for posting this; we are believers for sure. 🙂

    Timothy, Lori & Ella (the cat)

    • Mel says:

      Glad to hear it, thanks, Timothy (and Lori and Ella!) 🙂

      • Timothy says:

        Hello again Mel,

        Seeing as we now make these once a week, we decided to start making our own potato flour. Fantastic! We do have one question: do you know what would happen if we were to use only potato flour? We have so many gluten intolerant friends that we’d like to make these for. Any suggestions?

        BTW We’re making the gyros for the first time tonight & looking forward to them so much.

        Thanks again for such a great site & sharing your knowledge.

        Timothy, Lori & Ella (the cat)

        • Mel says:

          So happy you are still enjoying this recipe! I haven’t tried the recipe with only potato flour so I’m not entirely sure how that would change the texture/outcome but it’s probably worth a try, especially seeing as how you are making your own potato flour (impressive!). If I get around to trying it with all potato flour, I’ll let you know – otherwise, keep me posted. Good luck!

      • Hello Mel,

        Just a quick update. I’m now using 3/4 cup of home made potato flour and they’re turning out nicely, but I don’t think I’ll go any higher than that. I’ve also started using avocado oil which makes a nice, yet subtle, addition to the taste. I’m making these so often, twice a week, that I no longer need to look at the recipe.
        Cheers,

        Timothy, Lori & Ella (the cat)

  132. Olya says:

    This is AMAZING! Thank you very much for this recipe, I am very happy I found your page when I was searching for something like this. Here in Ukraine they don’t really sell breads like this. Armenian thin bread (lavash) would be the only option, but it is more like very chewy tortillas, which is ok for enchiladas, but not ideal for wraps. I always make a double portion and freeze it. Great for lunch of dinner with whatever I have in fridge. My husband often eats it just like bread with other meals too 🙂

  133. Menachem says:

    Never seen Potato flour in the stores. I saw Potato Starch. Is it the same?
    To defrost the flat bread or Pita fold it in a kitchen towel and run it in the Microwave Oven on the defrost cycle for about 1:30 to 2 minutes. Almost like straight from the oven

  134. Marta says:

    I made it for a party I had on Friday (made test batch day before). They were really great. I observed that its best when you add flour-yeast mix to flour-water mix, when it’s still warm. This and longer kneading really helped activating yeast and bread was more fluffy. I also had a lot of fun observing how it puffed on the pan. Thank you for such great recipe. I never thought I would be able to do soft wraps by myself. Who knew? 🙂

  135. Sharon Schroeter says:

    I just found your site & your Homemade Flatbread–sounds great! Am curious–what is the difference between that & your Soft Wrap Bread? Also, can your Soft Wrap bread be made by hand–not in bread maker? Which is more similar to Subway’s Flatbread?
    Thanks so much

    • Mel says:

      The texture is a little different in the breads and I’d say the homemade flatbread is thicker and slighlty chewier – like a good piece of fluffy naan bread (of course you can roll it as thick or thin as you like) whereas this soft wrap bread is definitely more like a thinner wrap or tortilla (although it doesn’t taste or feel like a tortilla – softer and a bit chewier). I’ve never had Subway’s flatbread so I’m not sure, sorry. Both doughs could be made by hand.

  136. Vicki says:

    Can I make these with a kitchenaid mixer? I don’t have a bread machine

    • Mel says:

      It really depends on your kitchenaid – what power/speed and if it does well with bread dough. A lot of people use a kitchenaid for bread but you may need to cut down the batch if it’s too big for the mixer.

  137. Alli says:

    Could you use mashed potatoes instead of potato flour/buds/pearls? Would it change the liquid or anything like that?

    • Mel says:

      I’m sure you could, Alli – I haven’t tried it though so I can’t really recommend quantities or differences in the overall recipe. You might google a similar recipe and see if it gives you suggestions.

  138. Ellen says:

    Do you have a calorie count on these? Thanks

  139. Lyn says:

    Hi there. Thanks so much for sharing this delicious-looking recipe. I’d love to try it, but sadly I lack potato flour/buds/flakes. I do have potato starch, and I noticed you mentioned in the comments above that potato starch will work. I was just wondering if the correct amount for potato starch in this recipe would be 1/4 cup (1 1/2 ounces) or whether the right amount would be 1/2 cup (5/8 ounces). Any advice you can give would be greatly appreciated.

  140. Cat says:

    All these years later I am still making these!!

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