Pillowy Wrap Bread

Utilizing my mum’s OG mashed potato bread recipe, here I have ridiculously easy recipe for super soft flatbreads that can work to mop up dips and curries or act as the perfect wrap bread. The dough can be made ahead upto 3-4 days in advance and refrigerated - perfect to make fresh bread anytime! A quick step by step can be found here.

*Note: Once you feel comfortable in making these, you can swap upto 20% of the Plain flour in the Dough with Whole Wheat or Spelt Flour.

Ingredients (makes 4)

Base mix
120g All Purpose or Plain Flour (if in the US, I recommend using King Arthur brand with relatively higher protein%)
142g Boiling Water

Dough
60g All Purpose or Plain Flour (substitute with Gluten-free Plain Flour)
21g Instant mashed potatoes flakes
3g Fine Sea Salt
2g Sugar
1 tbsp Neutral Oil
3/4 tsp Instant Yeast (less fluffy results with Active Dry)

2/3 tbsp Neutral Oil
1-2 tsp Nigella seeds (optional)

Directions
1. Combine first 2 ingredients in a large bowl and mix until a smooth paste is formed. Let it cool and come to room temp - about 25 mins

2. Meanwhile, combine rest of the ingredients and mix well. Once the base mix is cool enough, transfer the yeast mixture into the large bowl. Mix everything well, it will be sticky but resist the urge to add any extra flour

3. Now use 1/2 tbsp oil to grease a clean work surface and 1/2 tbsp oil to grease your hands. Transfer the sticky dough to the work surface and start kneading until a smooth & elastic dough is formed. About 12-13 mins

4. Cover & let it rise for 90 mins. Divide equally into 4 pieces, roll into balls, cover with a wet towel & let it rest for 20 mins

5. Roll out each ball into an 8-9” circle (keep remaining balls covered while working on one). Sprinkle Nigella seeds (if using) on top. Heat up a cast iron skillet, add remaining oil to grease the pan. Transfer the rolled-out dough disc onto the skillet, cook on high heat for 2 mins each side - or until you observe puffing, brown splotches all over

6. Repeat the process for remaining 3 balls. Make sure to stack on top of each other so that remain soft!

*Make-ahead Notes: Refrigerate in an air-tight container after the 90 min rise (Step-4). Whenever ready to make, bring out the dough to room-temperature, divide into portions, rest, roll and enjoy hot flatbreads. I typically double the recipe and refrigerate upto a week.

*Note: if you don’t want to use instant mashed potatoes then just use leftover boiled potato starchy water instead of regular water in first step. Sometimes I use spinach blanching water to give it a green hue and a bit of nutrition.