Make Your Own Soft, Chewy Wrap Bread!

It's summertime- time for beach trips, camping, hiking, and picnics!!

Don't you love summer?? I do.

I love these wrap breads, because I make turkey wraps, chicken wraps, and pb&j wraps for packed lunches. I hate spending 3 or 4 dollars on a package of wrap breads that are usually dry and cracking after a day or two. These breads are soft and chewy, and tend to disappear as you make them- so you may want to make a double batch!!

Here's what you need:

• 3 to 3 1/4 cup flour
• 1 cup boiling water
• 1/4 cup warm water
• 1/2 cup potato buds or flakes
• 1 1/4 tsp salt
• 2 Tb vegetable oil (I used olive oil)
• 1 tsp yeast

In the bowl of your Kitchen Aid. place two cups of flour. Pour the boiling water over the flour , and stir. (You're doing this to sort of "cook" the flour and take the edge off the flour-ey flavor) set aside to cool slightly.

In the meantime, put the 1/4 cup warm water in the measuring cup and dissolve the yeast, and let it get a little foamy. Once that happens, add the oil.

In another bowl, whisk together the remaining 1 cup flour (you will use the extra 1/4 cup during kneading, if needed) (kneaded, needed...ha ha) and potato buds or flakes, and the salt.

Now put the flour/potato mixture, and the yeast mixture into the Kitchen Aid, put the dough hook on, and knead for about 4 or 5 minutes. This dough takes a little bit to come together, it looks a little slippery at first, but keep an eye on it and add more flour if you need to. The dough will be soft and slightly sticky though, so don't overdo it on the flour.

Put the dough into a greased bowl, turn to coat, and let rise for 1 hour.

After the dough has risen, divide it into 8 equal pieces. Cover the pieces with Saran Wrap and let them rest for about 15 minutes. (They need their rest. They're tired. It is hard being dough.)

Now you're going to cook them!! Heat up a skillet (I almost spelled Skittles. I have been WAY too good with my eating this week if I am subconsciously changing skillet to skittles.) over medium high heat. Roll each dough ball out to about a 8 inch circle, and cook, one at a time in the skillet. It's ready to flip when it starts sort of puffing up:

Then flip it (I just use my hands but you could use tongs or a fork) and cook the other side:

Then I cool them on a wire rack, and store them in a Ziploc bag.

My current favorite wrap is a layer of turkey, some Lite Caesar dressing, chopped romaine, sliced tomatoes, and Swiss cheese. Mmmmmmmm...... I made a breakfast wrap the other day with scrambled eggs, feta, and tomatoes, that was good too!!!

Make a batch for your next packed lunch- if they make it that far!! My boys always grab a few when they're still warm and I am lucky to have any left!!

I hope you have some fun stuff planned for this summer!!

I got this recipe from http://www.kingarthurflour.com/ I love their stuff!!