Soft Wrap Flatbread

• 3 cups unbleached all-purpose flour
• 1 1/4 cups boiling water
• 1/2 cup potato flakes
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 teaspoon instant yeast

1. Place 2 cups of the flour into a bowl or the bucket of a bread machine.
2. Pour the boiling water over the flour and stir until smooth.
3. Cover and set mixture aside for 30 minutes.
4. In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
5. Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
6. If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
7. The dough should form a ball that is somewhat sticky.
8. If kneading by hand, keep your hands and work surface lightly oiled.
9. Let the dough rise, covered, for 1 hour.
10. Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
11. Roll each dough portion into a 7" or 8" circle.
12. Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
13. Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
14. Transfer the cooked breads to a wire rack, stacking them to keep them soft.
15. Serve immediately, or cool slightly and then store or freeze in plastic bag.

flour, boiling water, potato flakes, salt, vegetable oil, yeast

Taken from www.food.com/recipe/soft-wrap-flatbread-421046 (may not work)