I found this recipe on What Megan’s Making, a blog I love to read–approachable food and easy recipes. The author is married to a guy I went to high school with. These soft wraps sounded so good, I knew I had to try them. I threw one in the toaster oven tonight to warm up and served it on the side of my steak salad. It was perfect alone but would be great with some melted cheese on top. I didn’t feel like grating any. Ever since I’ve stopped buying the pre-grated stuff, I haven’t been eating as much cheese. It’s probably a good thing.

Flat bread

From: What Megan’s Making/King Arthur Flour

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/4 cups (10 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*

*According to KAF: this recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.

Place 2 cups of the flour into a bowl.  Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup 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, or stand mixer) to form a soft dough. 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. Cover the bowl and let the dough rise for 1 hour.

Divide the dough into 8 pieces (about 3 oz each), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and fry them without oil over medium heat for about 1 minute per side. They will be 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. Yield: 8 breads.

Verdict: So yummy and addicting. I tried a few different variations on this:

Pizza seasoning. I sprinkled it on and then gave it a roll with the rolling pin to secure it to the dough before frying. This one was so good! It would be great for a mini pizza, or just topped with a little melted mozzarella.

Black and white sesame seeds. This one was pretty good too, but the seeds tended to fall off even though I pressed them in with the rolling pin.

Cinnamon/Sugar. This was very good, but sticky and messy! The sugar nearly got burnt, but it was nice and crystallized. Very tasty.
Proof that I tried them all. Warm. As if you needed it.
Husband’s Take: He liked these a lot. Had one for breakfast this morning. He compared it to Olga bread, which is a really good comparison. Now if only I could replicate Olga snackers!
Changes I would make: None.
Difficulty: Moderate. I’m new to breads and yeast, but I managed. Lots of steps and waiting, make sure you have plenty of time for resting. For the bread to rest. I don’t get rests, I have a 6 month old.