Sandwiches…I practically live on them. I also get tired of them, but they’re convenient. So occasionally I get naan or tortilla or pita to put sandwiches on. I tried making naan but I couldn’t do a better job than what I can buy. But this soft wrap bread recipe is definitely better, softer and tastier than any other flatbread I’ve tried. It’s still a flatbread, so it doesn’t have the richness of a dinner roll. But it’s pillowy and soft for a flatbread. It stays soft for a long time, though use it within a few days or stash it in the freezer or it will get moldy on you.
It’s also really easy to make, and versatile. You need a few hours but most of that is spent waiting for things to rise. It cooks on a dry skillet in a couple of minutes – I use my Lodge cast iron griddle and it does a great job.
Fill with just about anything – the flavor doesn’t compete with your ingredients, but it’s also not absent either. It brings a nice soft texture, and a hint of a yeasty flavor to your meal. With this baking, I filled the first soft wrap with scrambled eggs, bacon and cheddar for a delicious brunch sandwich.
I’ll point you to the recipe at King Arthur Flour, because I didn’t make any changes to it at all. But here are a few tips that I found made it better.
Be a little kneady
This one should be kneaded until the dough is smooth and elastic. It will be a dense dough – my mixer groaned a bit on the double batch. Don’t be afraid to add a little more water to make it all work. I tend to add an extra tablespoon or two of water and it comes together very well.
Roll soft wrap bread thin enough…but not too thin
The key to these soft wraps is thickness. The dough is really easy to work with, so I just rolled them out on parchment. A roughly 7″ circle worked best for me. When they were the right thickness, I could see the shadow of my fingers through them.
Cook hotter than you might think
I cooked these at as much as 450 degrees…I’m not sure if that would have been different on the stovetop – I used an induction burner – but a high temp will let them cook quickly, which creates more bubbles and gives you more browning points. And if you get the ratio of thickness and heat just right you might get one giant bubble that will turn it into bread with a pocket in it like a pita!
Just the right size for my griddle 
Bubbles start to form after a few seconds if it’s cooking at the right temp 
And they just keep getting bigger until…. 
Every once in a while, it makes a bread balloon and forms a pocket inside
Time is On Your Side
Expect to hang out while the soft wrap bread cooks. I rolled out the next one while one was cooking, and that worked out pretty well. It took me about 1:30 on each side to get them where I wanted them.
Freeze!
These are great to freeze. I double the recipe and cook 16 at once. Then I keep a few out, and after they’re completely cool, put the rest into a zip top bag with as much air squeezed out as possible. Then I either spritz them with water and put them in the oven for a few minutes to heat up, or I pop them in the microwave in a damp paper towel on reheat for 15-30 seconds. The moisture keeps them soft.
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