Soft Wraps

Hello readers 🙂

This recipe is one that can be used with pretty much any dish that requires some sort or wrap or tortilla-like object. I have yet to try them with cheese like a quesadill….hm. Next post idea? Ha. Anyways, they feel sort of like a gordita wrap. Nice and soft and foldable like something you would use to house a gyro. MMM gyros. Can you tell I’m hungry? Let’s get started 🙂

Get your water boiling. If you’ve read any of my previous posts in which hot water was needed, you will notice that I love this thing and I will always link it because it’s tremendously handy, not just for cooking but also for the times you need a hot cup of tea on demand (or at least within 5 minutes).

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Get 2 cups of the flour into a large bowl and get ready to mix.

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Mix, mix, mix (I definitely recommend using a spoon as the water is very very hot!) Set it aside for 30 minutes.

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In the meantime get the rest of the ingredients ready: potato flakes, ¾ cup of flour, salt, yeast, and oil.

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Once the flour/hot water mixture has served its 30-minute waiting time, add in the potato flakes, flour, salt, yeast, and oil.

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Mix, mix, mix until you get a small ball. Cover and let sit for 60-90 minutes.

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Once it has had time to rise, prepare your counter with some flour and a tool for cutting your flour (your hands work just as well too).

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Cut the dough into 8 pieces. I cut them into triangles but I definitely recommend just grab bunches off the ball and roll em up. 🙂 Let these sit for the last 15-30 minutes.

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Roll each out until about 1/8 to a ¼ inch thick.

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On a hot skillet or griddle, let heat up. You will notice little air bubbles beginning to form, that is a great sign!

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Flip it over and repeat. The wrap may inflate like so which is also a sign that it is cooking all the way through.

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Remove and serve with saucy dishes like YumYum Butter Chicken.

Adapted from King Arthur.
2 ¾ to 3 cups 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

  1. Place 2 cups of the flour into a bowl and add the boiling water. Stir with a spoon until smooth (remember, the mixture is hot from the boiling water). Cover the bowl and let set for 30 minutes.
  2. In a separate bowl, whisk together the potato flakes and the ¾ cup of the remaining flour with the salt, oil, and yeast.
  3. Add this to the water/flour mixture. Knead for 5 minutes until mixture feels like a soft dough. It will be somewhat sticky. Add additional flour if dough is too sticky. Cover and let rise for 1 hour.
  4. Divide the dough into 8 pieces and once again cover and let sit for 15 to 30 minutes.
  5. Roll each piece out into a 7″ to 8″ circle (or in my case a free-flowing oval), 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 to a wire rack, stacking them to keep soft.
  7. Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days. Freeze for up to a month.
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