Soft Wrap Bread

By KDHarmon

Ingredients

• 12 3/4 to 13 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 10 ounces boiling water
• 1 5/8 ounces potato flour or potato flakes
• 1 1/4 teaspoons salt
• 7/8 ounce vegetable oil
• 1 teaspoon instant yeast

Details

Servings 8
Adapted from kingarthurflour.com

Preparation

Step 1

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.

2. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.

3. 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. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. 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.

4. 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.

5. 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.

6. Transfer the cooked breads to a wire rack, stacking them to keep them soft.

7. Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days. Freeze for up to a month.

Makes 8 breads.