Friday, September 2, 2011

Delicious Soft Flatbread



I love this soft flatbread. It's one of the easiest yeast breads you can make. You don't even need to turn on the oven, so it's a great bread to make when the weather is hot.

Wraps are wonderful if you need a quick and healthy dinner before the kids rush off to their activities after school. And the bonus - no forks required! You can fill a wrap with just about anything - salads like Greek Salad with Chicken or Fattoush, grilled steak and vegetables, the fixins for burritos or any leftovers you have lying around. Still warm from the pan, the wrap and fillings make a delicious combination. I hope you try it!

Soft Flatbread
adapted from the King Arthur Flour website

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

1) Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth (it will be very dry). Cover the bowl and set the mixture aside for 30 minutes.

2) In a separate bowl, using a fork, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast until a crumbly mixture forms.

3) Add this to the cooled flour/water mixture, stir, then knead for several minutes by hand to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary and keep your hands and work surface lightly oiled to prevent sticking.

4) Let the dough rise, covered, for 1 hour.

5) Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. The dough may be wrapped or placed in a baggie and then refrigerated or frozen after dividing if desired. Bring to room temperature before starting the next step.

6) Roll each piece into a 7"- to 8"-circle (a rolling pin helps here), 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.

7) Transfer the cooked breads to a rack, stacking them to keep them soft. Serve immediately (recommended), or cool completely before storing in a plastic bag.

8 comments:

  1. Oooh, these sound perfect! Alot like a tortilla, but heftier and perfect for sandwiches. Copying and pasting....thanks for the recipe!

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  2. I'd love to hear how they turn out!

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  3. These look awesome. My goal this fall is to make something than has yeast in it.

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  4. OMG Deanna, we grilled these up on the grill last night and they were so friggin' AH-MAZING!

    Thank you so much for the recipe. They were so good that I posted a blog post about them today.

    ReplyDelete
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  6. It looks light and delicious!

    http://bitstreats.blogspot.com/

    ReplyDelete
  7. Great recipe! It looks delicious:D

    ReplyDelete

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