Monday, July 20, 2009

The PERFECT soft wrap bread

I thought my homemade whole wheat tortillas were the bomb...that is, until I found this wonderful little flatbread recipe! On Saturday I made a double batch of these wraps filled with grilled veggies from the garden. They were absolutely delicious!

I've decided that I'm taking these for lunch everyday this week...maybe next week, too.
I may be in a flat bread coma after that, but I'll let you know.

These are very simple to make. And you must make some NOW!

Recipe courtesy of the King Arthur Flour Baker's Banter Blog:

3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

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 till 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 or buds) and the remaining 1 cup of 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. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the 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.

Divide the dough into 8 pieces 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.

Or you could just eat them immediately slathered in butter!

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