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Title: Soft Wrap Bread
Categories: None
Yield: 8 Breads

3 c Unbleached all-purpose
-flour; up to 3-1/4 c,
-divided
1 1/4 c Water; boiling
1/4 c Potato flour -OR-
1/2 c Dried potato flakes
-(instant mashed potatoes)
1 1/4 ts Table salt
2 tb Vegetable oil
1 ts Instant yeast

Preparation time: 30 minutes
Cooking time: 16 minutes

Let's start with the sandwich basic: bread. There's sandwich bread--a
rectangular loaf, baked in a pan and sliced. And sandwich rolls: think
these Beautiful Burger Buns. And then there are the "flexible"
breads, a variety of tortillas, wraps, or flatbreads designed to
enfold, roll around, or cradle their fillings. We've become really
enamored of these breads, including the thick, soft wraps below:
they're easy to make, quick to bake, and sturdy enough to take
wherever your meal ends up--indoors, outdoors, or in the car.

Place 2 cups (240 g) of the flour into a bowl or the bucket of a bread
machine, reserving the remaining flour for later. 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 (120 g) 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 oz), 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 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.

Recipe by King Arthur Baking

Recipe FROM:
<https://www.kingarthurbaking.com/recipes/soft-wrap-bread-recipe>

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