Soft Wrap Flatbread

Submitted by Donna M.

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

 

• Ready In: 1hr 20mins
• Ingredients: 6
• Yields: 8 flatbreads
• Serves: 8

ingredients

• 3 cups unbleached all-purpose flour
• 1 1⁄4 cups boiling water
• 1⁄2 cup potato flakes
• 1 1⁄4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 teaspoon instant yeast

directions

1. Place 2 cups of the flour into a bowl or the bucket of a bread machine.
2. Pour the boiling water over the flour and stir until smooth.
3. Cover and set mixture aside for 30 minutes.
4. In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
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. 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. The dough should form a ball that is somewhat sticky.
8. If kneading by hand, keep your hands and work surface lightly oiled.
9. Let the dough rise, covered, for 1 hour.
10. Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
11. Roll each dough portion into a 7" or 8" circle.
12. Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
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. Transfer the cooked breads to a wire rack, stacking them to keep them soft.
15. Serve immediately, or cool slightly and then store or freeze in plastic bag.

Reviews

[kahansen]

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.

 

[tonywright]

This is a great recipe and produces soft wraps unlike a lot of other recipes I have tried.<br/><br/>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. <br/>However it turned out great. <br/>Instead of rolling eight wraps to 8 inches I rolled them out as thin as I could and produce more like 16 great wraps.