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    You are in: Home / Recipes / Soft Wrap Flatbread Recipe
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    Soft Wrap Flatbread

    Soft Wrap Flatbread. Photo by tonywright

    1/1 Photo of Soft Wrap Flatbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Donna M.'s Note:

    This is a soft, fluffy flatbread similar to Taco Bell's gorditas or Quizno's Sammies. The recipe comes from King Arthur Flour.

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    Serves: 8


    flatbre ...

    Units: US | Metric


    1. 1
      Place 2 cups of the flour into a bowl or the bucket of a bread machine.
    2. 2
      Pour the boiling water over the flour and stir until smooth.
    3. 3
      Cover and set mixture aside for 30 minutes.
    4. 4
      In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
    5. 5
      Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
    6. 6
      If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
    7. 7
      The dough should form a ball that is somewhat sticky.
    8. 8
      If kneading by hand, keep your hands and work surface lightly oiled.
    9. 9
      Let the dough rise, covered, for 1 hour.
    10. 10
      Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
    11. 11
      Roll each dough portion into a 7" or 8" circle.
    12. 12
      Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
    13. 13
      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.
    14. 14
      Transfer the cooked breads to a wire rack, stacking them to keep them soft.
    15. 15
      Serve immediately, or cool slightly and then store or freeze in plastic bag.

    Ratings & Reviews:

    • on July 05, 2013


      I follow this recipe exactly using my KitchenAid mixer. I measure carefully and I've never had to make an adjustment. The dough pulls together very well and is easy to handle. I weigh the entire dough ball in grams and divide it by 15. I roll each round into a 5-6 inch circle and dry fry in my cast iron chicken fryer on the stove top. We eat so many of these I decided that portion control was in order! Thank you for the great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2012


      This is a great recipe and produces soft wraps unlike a lot of other recipes I have tried.

      I was a bit concerned when I tried to stir in the boiling water as it formed a stiff dough, not easy to "Stir". Also the "Whisk the other ingredients" has a similar result and just produced a powder. When I mixed the two together (in a food mixer) I had to add a small amount of water to get it to a dough. Also it didn't rise much if at all when I left it for an hour.
      However it turned out great.
      Instead of rolling eight wraps to 8 inches I rolled them out as thin as I could and produce more like 16 great wraps.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Soft Wrap Flatbread

    Serving Size: 1 (92 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 215.3
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 369.4 mg
    Total Carbohydrate 38.9 g
    Dietary Fiber 1.6 g
    Sugars 0.2 g
    Protein 5.3 g

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