{Wrap Bread}

I made this wrap bread for the chicken gyros we had for dinner tonight. I will be posting that recipe on here very soon. They were a huge hit, mostly because the wraps were so fresh and delicious! My husband said it was the best greek gyro he has ever had because the bread was so good. Seriously it’s amazing. You could do it with all purpose flour as well if that is what you have on hand.

3 cups whole wheat flour
1 1/3 cup boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon active dry yeast

Place 2 cups of the flour into a regular bowl or bowl of a stand mixer. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.

Desolve the yeast in a 1/4 cup warm water for about 10 minutes

In a separate bowl, whisk together the potato flakes and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, adding 1/3 cup of water as needed until the dough isn’t dry, then knead for several minutes, by hand or in a mixer to form a soft dough. The dough should be really moist and soft.
Let the dough rise, covered, for 1-2 hours.

Divide the dough into 8 pieces (each about the size of a handball) cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them without any oil or butter on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side, until they’re puffed and flecked with brown spots. 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.

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