Ok, time for part two of my Sunday Kitchen-Extravaganza!
I don't know about you, but Kyle and I really enjoy a good, wrapped sandwich. Whether it be a burrito, curried fish and rice, or even some quesadillas, we really enjoy using wraps. Ok, I know that traditionally with Mexican food we should be using corn tortillas, but I really like whole wheat, so thats what we use. Anyways, so as I mentioned yesterday, these wraps are one of the two last bread products we still buy. But as of yesterday we've stricken it from the grocery list.
Just a quick note that on Sunday I made wraps using KAF Unbleached All Purpose White flour, not whole wheat, just because that was the recipe I came across in my King Arthur Flour Bakers Companion book that I recently bought. I'm going to try it out with some whole wheat flour next time, I'll let you know how it goes.
While that's sitting get the rest of your ingredients mixed together:
1 cup of flour
1/4 cup potato flour (or 1/2 cup potato flakes- which I happened to have in the back of the cupboard)
1 1/4 teaspoon salt
2 tablespoons oil (the recipe called for veggie oil, we only have EV olive oil at our house...tasted fine to me)
In a small bowl I mixed together 1 teaspoon of active dry yeast with about a quarter cup of warm water. I let it sit for the thirty minutes while the water/flour mixture cooled. The recipe actually called for instant yeast, in which case you can just mix it in with the potato flour, salt, etc, but I don't have instant yeast at the house so we use what we've got, right?
Ok, moving on.
After the initial rising has finished, break the dough up into smaller pieces (I made them a little bigger than a golf ball, which yielded 12 smaller portions), and then let these rest, covered, for another 15-30 minutes. This is when things start to get a little hectic.
Frying them is interesting in that huge bubbles form causing the wrap to balloon-up while you're trying to cook it. Personally, I popped the bigger bubbles with the tine of a fork to try to get them to cook more evenly (if you go this route BE CAREFUL, hot steam escapes which continually singed my fingers if I wasn't careful).
And looky here: I found an online recipe at the King Arthur Flour website for this, so you can print out the recipe and try it yourself! Let me know how it goes!