Plain wraps

This is a quick easy wrap recipe, perfect for quesadillas.  The original recipe is from King Arthur, here.  My version uses some whole wheat flour and some yogurt for the powdered dairy.  It took us about an hour from start to finish.

Plain wraps
makes a dozen small-medium sized

3 cups of flour (we like 2 cups white, 1 cup whole wheat)
2 T oil
1 tsp baking powder
a few shakes of salt
1/2 tsp yeast (instant or active dry)
2 T yogurt PLUS enough warm water to equal 1 cup total

Use the dough blade or dough hook, mix all ingredients together then let it continue to process for 5-8 minutes of total kneading time.  You can do this by hand too.

Oil a medium bowl.  Transfer the dough to the bowl and cover.  Let rest for 30 minutes.

Heat up your frying pan on med-low.  Lightly spray with oil.

Divide dough into 10-12 golf ball sized pieces.  Oil your counter top and your rolling pin.  Roll out the dough one ball at a time as thin as you can.  Fry in the pan till just barely browned on each side.  Remove from the pan to a plate, cover with a dish towel to keep warm.  Repeat with remaining dough, adding more oil to the pan as necessary. 

Soft Wrap Bread

We inhaled these wraps with hummus, cukes, and kalamatas!  I made them with all white flour but I want to try using some whole wheat flour next.  I used a baked and mashed potato instead of potato flour, buds, or flakes.  Original recipe here.

Soft Wrap Bread
makes 8 wraps

3 to 3 1/4 cups flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup  potato buds or flakes OR a small potato, baking and mashed
1 1/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon instant yeast

Use the plastic bread blade for food processor.  Place 2 cups of the flour into food processor. Pour the boiling water over the flour, and process till smooth. Cover and set aside for 30 minutes.

In a separate bowl, whisk together the mashed potato 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 to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary.  Let the dough rise, covered, for 1 hour.

Shaping: Divide the dough into 8 pieces, cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.  Keep warm in the oven if desired or serve immediately.