Soft Wrap Bread Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into an 8-in. circle., Heat a large nonstick skillet over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed., Lightly oil the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese.

Steps:

• Place 2 cups of the flour into a bowl or the bucket of a dough mixer. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
• In a seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
• Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough. Continue mixing for 5 minutes. 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.
• Let the dough rise, covered, for 1 hour.
• Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.
• Roll each piece into a 7"-8"-circle, 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.
• 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.