Soft Wrap Bread

Store-bought wraps crack and fall apart. These homemade ones bend and fold like a dream, thanks to two clever tricks. First, pouring boiling water over part of the flour and letting it sit gelatinizes the starch, locking in moisture for a soft, supple texture.

Second, potato flakes go into the dough. They hold extra water and keep the wraps tender and flexible even after they cool, so they never turn brittle.

After rising and a short rest, you roll the dough thin and dry-fry it, no oil in the pan, for a couple of minutes a side until soft and freckled with golden spots. Watch them closely, since they go from speckled to too dark fast. Use them warm for sandwich wraps, soft tacos, gyros, or to scoop up curries and dips.

Kitchen Tips

• Don’t skip the boiling-water scald or the resting step. That’s the secret to wraps that stay soft and foldable instead of cracking.
• Keep the heat moderate and watch closely. Dry-frying is fast, and the wraps scorch in seconds if the pan is too hot.
• Stack the cooked wraps under a clean towel to trap steam, which keeps them soft and pliable as they cool.

Variations

• Brush with garlic butter and herbs for a flatbread to serve alongside soups and stews.
• Roll them a little thicker for a pita-style pocket bread.
• Stir a pinch of cumin or za’atar into the dough for a flavored wrap.