Soft Wraps

Lovely chewy wraps

Fragrant, pillowy and supple these soft wraps are simply gorgeous.

For a simple yet wonderful meal, fill them with salad, tomatoes and a bit of lamb. Or serve them as appetizer for “Arabian Night” feast with some hummus, harrisa or baba ganouch.

This bread is perfect for entertaining:  you can prepare them earlier in the day and store them in a plastic bag.

 

Ingredients
(from King Arthur Flour as found on the blog ‘What Megans Making‘)
8 wraps

375g – 400g (3 to 3 1/4 cups) unbleached all-purpose flour
300ml (1 1/4 cups) water
30g (1/4 cup) potato flour (OR 1/2 cup potato buds or flakes)
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1/3-1/2 package 1 teaspoon instant yeast

Recipe

  1. Bring the water to a boil.
  2. Place 250g (2 cup) of the flour into a bowl. Pour boiling water over the flour and stir until smooth. Cover the bowl with cling film and allow to stand and cool a little for 30 min.
  3. In a sperate bowl combine potato flour and the remaining 125g (1 cup) flour, salt and yeast. Mix with the dough and then knead for a few minutes until soft. (It is such a soft dough that I do this by hand – you could however use a mixer). The dough will be slightly sticky.
  4. Place the dough in a bowl, cover with cling film and allow to rise for about 1 hour.
  5. Devide the dough into 8 pieces. Roll into balls, return to the bowl, cover and allow to rest for 15 -30 min.
  6. Roll each ball into a 20cm (7 inch) circle. Fry in a frying pan without oil until the wraps are golden with light brown spots. Transfer to a kitchen towl. Stack the wraps to keep them soft. Serve the immidiately or allow to cool.
  7. Once cooled you can store them in a plastic bag for a few hours. When you are ready to serve them reheat in a frying pan or oven.


Serve with

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3 comments
  1. I think these might need to be my next step on the road to conquering bread.

  2. These look delicious. These would be perfect with grilled meats or vegetables!

    • afracooking said:

      Thank you so much! Yes, I think these would work great with grilled meat. I had some with lambchops and loved the combination (must post that recipe soon ;-> )

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