Soft Wrap Bread KA

By mariannefeldman

https://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe
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PREP
30 mins.
BAKE
16 mins.
TOTAL
2 hrs 15 mins.
YIELD
8 breads

Ingredients

• volume:
• 361g to 390g King Arthur Unbleached All-Purpose Flour
• 283g boiling water
• 43g potato flour or potato flakes
• 1 1/4 teaspoons salt
• 25g vegetable oil
• 1 teaspoon instant yeast
• 3 to 3 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups boiling water
• 1/4 cup potato flour or 1/2 cup potato flakes
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 teaspoon instant yeast

Details

Adapted from kingarthurflour.com

Preparation

Step 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. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, then knead for several minutes — by hand, mixer or bread machine — to form a soft dough. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each about the size of a large plum, around 3 ounces), cover, and let rest for 15 to 30 minutes.
Roll each piece into a 7" to 8" circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, 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 for up to 4 days. Freeze for up to a month.