This delectable bread is a cross between flour tortillas and pitas. It’s fairly simple to throw together and doesn’t take four or five hours like some yeast breads can.
I’ll be bringing you the first recipe I made using these in the next couple of weeks. It turned out great and I foresee many more wraps in my future.
Skillet Soft Wrap Bread
- 2 cups white wheat flour
- 1 to 1 1/4 cups all purpose flour
- 1 1/2 cups boiling water
- 1/2 cup instant potato flakes
- 1 1/4 teaspoon Kosher salt
- 2 Tablespoons olive oil
- 1 teaspoon instant yeast. This is also known as rapid rise or bread machine yeast
- In a large bowl mix together the 2 cups of whole wheat flour and the boiling water. Cover loosely and set aside for 30 minutes.
- Whisk 1 cup of the all purpose flour, potato flakes, salt, olive oil and salt together.
- Add the whisked mixture into the whole wheat flour and water mixture.
- Knead together until a soft slightly sticky ball is formed. Add the remaining flour 1 Tablespoon at a time if needed. I did this by hand and it took around 5 minutes. It will look a little weird at this point.
- Place the dough in a lightly oiled bowl, cover the ball to coat and cover with plastic wrap. Let rest for 1 hour. The dough should be slightly puffed but not doubled in size.
- Divide into 8 small balls, cover and let rest for 20 minutes.
- Roll into 7 inch rounds and cook for 2 to 3 minutes per side in a dry skillet over medium heat.
- The bread is done when it has puffed up and has golden spots on the surface.
- Stack on wire rack. You can serve immediately or let cool and store in a zip top bag.
Want more bread recipes?
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