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.
(from King Arthur Flour as found on the blog ‘What Megans Making‘)
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
- Bring the water to a boil.
- 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.
- 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.
- Place the dough in a bowl, cover with cling film and allow to rise for about 1 hour.
- Devide the dough into 8 pieces. Roll into balls, return to the bowl, cover and allow to rest for 15 -30 min.
- 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.
- 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.