Dec 11, 2014

Soft Wraps

Soft Wraps

It wasn’t until my dough for these fluffy soft wraps was rising, when someone on twitter asked me for the recipe. You’re kinda limited with only 140 characters, so on a whim I decided to finish the recipe armed with my camera. I can be sweet!

Everyone needs a good soft wrap recipe, right? We eat them so often here at home! Especially with gyros, even though this recipe differs from my Greek wrap recipe. I’ll shoot that one as well in the near future, promise.

These are crazy simple, especially when you use a standmixer. You can fill them with anything you feel like eating, or whatever jumps out at you when you open your fridge.

The guys here like them best with thinly sliced grilled chicken, crunchy vegetables and red onion sauce and/or garlic sauce, and now also with the legendary orange sauce, but I also make a mean Jamaican Jerk pulled pork that’s fantastic in a soft wrap.

 

Ingredients:

2 cups flour, loosely packed
1 tsp salt (scant)
2 tsp instant yeast
2 tsp sugar
2/3 cup water (room temperature)
neutral flavoured oil

 

Directions:

Just imagine me putting everything into the standmixer here!

Combine the ingredients in your mixer bowl or any other regular ole bowl and let the machine, or your hands, knead it into a supple dough in roughly 7 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap and let it rise in a draft-free place for 1 1/2 to 2 hours. It’s not going to be a dramatic rise, mind you!

 
Fast forward to two hours later.
Soft Wraps

Punch it down and turn the dough into 6 even sized pieces.
Soft Wraps

Turn those pieces into rolls.
Dec10-2014-03a

Grab a rolling pin and roll them out to a roughly 9” discs. The dough should be fairly thin, but not see-through thin, catch my drift?
Soft Wraps

Pour 1 1/2 tsp oil in a hot skillet and cook the wrap for 1 to 1 1/2 minute at high heat. They will start to puff up.
Soft Wraps

Flip them over and cook the other side. These can burn fast, so keep an eye on them!
Soft Wraps

Wrap them in a towel to keep them warm while you continue.
Soft Wraps

 
Did I mention that a soft wrap with seasoned beef strips, caramelised onions and chimichurri is to die for?
 

You’re only limited by your own imagination.
Soft Wraps

Soft Wraps
Ingredients
    2 cups flour, loosely packed
    1 tsp salt (scant)
    2 tsp instant yeast
    2 tsp sugar
    2/3 cup water (room temperature)
    neutral flavoured oil

Directions
    Combine the ingredients in your mixer bowl or any other regular ole bowl and let the machine, or your hands, knead it into a supple dough in roughly 7 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap and let it rise in a draft-free place for 1 1/2 to 2 hours. It’s not going to be a dramatic rise.

    unch it down and turn the dough into 6 even sized pieces and turn them into rolls. Grab a rolling pin and roll them out to a roughly 9” discs. The dough should be fairly thin, but not see-through thin.

    Pour 1 1/2 tsp oil in a hot skillet and cook the wrap for 1 to 1 1/2 minute at high heat. They will start to puff up. Flip them over and cook the other side. These can burn fast, so keep an eye on them. Wrap them in a towel to keep them warm.

Meal type: Flatbread
Servings: 6
Copyright: © kayotickitchen.com

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    6 Comments »

    1. 1

      Nice…. Love homemade wraps and it’s so easy that it’s just silly to buy them. Having said that, the recipe I have is quite wet making it a bit difficult to handle. I’m gonna try yours too. It’s looks great!

      Simone on Dec 15, 2014 @ 8:07 am Reply
    2. 2

      I made these today! They are so easy. I used whole wheat all purpose flour(King Arthur), and increased the water by two tablespoons, and they came out perfectly. We are having lamb tacos with pineapple mint salsa and grilled Havarti cheese.

      Rosey on Jan 7, 2015 @ 10:13 pm Reply
    3. 3

      Is it possible to freeze them in order to use them another time?
      I would love to make these, but have little time, so if they can be frozen I can make more and get them out when needed

      Ro Landa on Jan 15, 2015 @ 10:55 am Reply
      1. Absolutely! I always keep a few in the freezer so I can pull them out at a moment’s notice!

        Kay on Jan 15, 2015 @ 11:09 am Reply
    4. 4

      Thanks so much. I will try them tonight (Holland :) )

      Ro Landa on Jan 15, 2015 @ 4:17 pm Reply
    5. 5

      I tried these today and had total success, they tasted fresh and were soft for my greek dish. Thanks for the recipe.

      Paul Buchanan on Sep 30, 2015 @ 8:46 pm Reply

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