Note: Just wanted a recipie for soft wraps that dont crack. I have not tested these ones yet so i will update this once i have tested and see how they cook. 

Request: can you make a simple wrap bread dough that does not crack when wrapped like for a breakfast wrap, can you generate a recipie and guide on how to cook this?

That's a great request! The key to a soft, pliable wrap that won't crack is usually incorporating a fat (like oil) and not overcooking it. These are essentially simple flour tortillas or soft flatbreads.

Here is a simple, no-yeast recipe that yields soft, flexible wraps, perfect for a breakfast burrito or any filling.

Simple Soft Wrap Dough (Flour Tortillas)

This recipe makes about 8 wraps (about 7-8 inches in diameter).

Ingredients

Equipment

• Large mixing bowl

• Rolling pin

• Non-stick skillet or cast-iron griddle (comal)

• Clean kitchen towel

Instructions

1. Make the Dough

1. Combine Dry Ingredients: In your mixing bowl, whisk together the flour, baking powder (if using), and salt.

2. Add Wet Ingredients: Pour the oil and the very warm water into the bowl.

3. Mix: Use a spatula or your hands to mix everything until a shaggy dough forms.

4. Knead: Turn the dough out onto a lightly floured surface. Knead for about 1 to 2 minutes until the dough is smooth and uniform. Do not over-knead, as this can make the wraps tough. The dough should be soft, a little tacky, but not sticky. Add a tiny bit more flour if it's too sticky, or a teaspoon of water if it feels too dry/crumbly.

5. Rest: Place the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest for at least 30 minutes. This step is crucial, as it relaxes the gluten, making the dough much easier to roll out thinly and resulting in a more tender wrap.

2. Roll Out the Wraps

1. Divide: Divide the rested dough into 8 equal pieces. Roll each piece into a smooth ball and flatten it slightly into a disc. Keep the dough balls covered with the towel as you work to prevent them from drying out.

2. Roll: Lightly flour your work surface and your rolling pin. Take one dough disc and roll it out into a thin circle, about 7 to 8 inches (18-20 cm) in diameter and about 1-2 mm thick. Rolling them too thick will result in a chewier, less pliable wrap.

3. Cook the Wraps

1. Heat Pan: Heat your dry (no oil needed) non-stick skillet or griddle over medium to medium-high heat. The pan is ready when a drop of water evaporates quickly.

2. Cook First Side: Place one rolled-out wrap in the hot pan. Cook for about 30 to 45 seconds. You should see a few air bubbles starting to form and maybe a few pale brown spots on the underside.

3. Flip and Finish: Flip the wrap. Cook the second side for another 30 seconds to 1 minute. The wrap should puff up in places and develop some golden-brown or lightly charred spots. Do not overcook, as this is what causes them to become stiff and crack.

4. Keep Soft: Immediately transfer the cooked wrap to a plate and cover it with a clean kitchen towel. The steam trapped by the towel will keep the wraps soft and pliable. Stack the wraps on top of each other, keeping them covered.

5. Repeat: Continue rolling and cooking the remaining dough, keeping the finished wraps stacked and covered.

Enjoy your fresh, soft wraps! They are best used immediately or can be stored in an airtight bag at room temperature for a couple of days. You can also freeze them.