Soft Wrap Bread -- 6 Smart Points

This is a recipe from King Arthur Flour.  It's simple to make and the bread turns out tender and will be perfect for a sandwich wrap, soft taco, or as the base for an Indian Taco.

This is the photo from King Arthur Flour.

This is a photo of the bread I made today.  You'll definitely want to roll each ball of dough to at least 7" in diameter for it to be large enough for a sandwich wrap.  You could make it slightly smaller and it will cook up thicker and use as a base for Indian Tacos.  I think it needs more than the 1 1/4 teaspoons of salt.  Next batch, I'll use 1 1/2 teaspoons.

SOFT WRAP BREAD RECIPE  -- 6 Smart Points per serving

Makes 8 servings

Ingredients

Top of Form

Bottom of Form

• 3 to 3 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups boiling water
• 1/4 cup potato flour or 1/2 cup potato flakes
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 teaspoon instant yeast

Instructions

1. Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
2. In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.
3. Add this to the cooled flour/water mixture, stir, then knead for several minutes — by hand, mixer or bread machine — to form a soft dough. A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. 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.
4. Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.
5. Roll each piece into a 7" to 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.
6. Transfer the cooked breads to a wire rack, stacking them to keep them soft.
7. Serve immediately, or cool slightly before storing in a plastic bag for up to 4 days. Freeze for up to a month.

Tips from our bakers

• This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
• You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. 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.

Smart Points  -- calculated on the brands of ingredients I used

3 cups flour     36

¼ cup potato flakes     1.5

2 T. oil             8

Potato flakes were used rather than the potato flour.  I didn’t need to use the additional ¼ cup of  regular flour.  If your dough requires using it, add an additional 3 Smart Points.  Each serving will then be slightly over 6 Smart Points.  As I prepared it, the points calculated at 5.7 so I rounded them up to 6.