Soft Wrap Bread
These no-oven-required soft wrap breads are soft, tender, chewy and flavorful, and the perfect side to countless main dishes.
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 wasn’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).
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?), or even used for mini pizzas- 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.
After making this bread too many times to count, I’ve also found 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.
FAQs about Soft Wrap Bread
Depends on your mixer’s power/speed- you may need to cut down the batch if it’s too big for the mixer.
Yes, potato starch will work!
Yes, just make sure to grease the parchment or whatever is lining each unbaked wrap bread so they don’t stick. Alternatively, you can cook them, then freeze them in a ziploc bag; they reheat really well in the microwave (or on low heat in the oven) and taste really fresh, too.
Lots of things! Makeshift tortillas, mini pizzas, sandwich rollups, basically anything that I’d use a tortilla for, or in sandwiches.
Soft Wrap Bread
Ingredients
- 3 to 3 ¼ cups unbleached all-purpose flour (see note)
- 1 ½ cups 12 ounces boiling water
- ¼ cup potato flour OR 1/2 cup potato buds or flakes (I used potato flakes)
- 1 ¼ teaspoons salt
- 2 tablespoons vegetable oil
- 1 teaspoon instant yeast (see note)
Instructions
- 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.
- 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.
- 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).
- 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.
Notes
Recommended Products
Recipe Source: adapted from King Arthur Flour
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!
I made these last night for the chicken gyro recipe. I can’t freaking wait to make it all over again. Dinner success!
Brooke – way to improvise! I love it and am so glad that they turned out well. Thanks so much for letting me know!
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!
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!
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!
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!
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? 🙂
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:)
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!
Melissa – what a great way to fill these yummy breads. Sounds delicious. Thanks for letting me know you liked the recipe.
That looks awesome! I have a recipe similiar to that on my blog 🙂 Yummm!
Yum, can’t wait!
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!!
Yummm…..made these last night with grilled chicken and veggies. Amazingly good. They aer on our staple list now!
I am going to have to try this! I just need to get the instant yeast. 🙂
Yum! When you talked about eating them warm with honey, I think I drooled a little bit. 🙂 These look great.
I am so excited to make these. I really appreciate this blog! Thanks.
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
Those look so good! I’m thinking a grilled chicken wrap would be yummy with that bread recipe!
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!!!
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.
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. 🙂
you are such an inspiration ! Yum !
Anonymous – yum, this bread with falafel would be heavenly. I’m glad you liked it!
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!
ooh, I am so excited to try these out, Mel! You’ve sold me!
Hi Amy – thanks for commenting. I’m really glad you liked these and I think these sound phenomenal with green chile pork. Yum!
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. 🙂
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.
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.
Made these last night with falafel. Very tasty! Thanks!
Just had these this week! Amazing! I could have just ate piles of this bread and nothing else!
Oh these were so good! I love this recipe, I want to make it every day and try something new with it!
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.
I’ve never been a bread maker, but this was so easy, and delicious to boot. Thank you for this recipe!
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!
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!
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!
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!
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!
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!
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.
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!
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? 🙂
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!
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!!!!
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!
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!
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!