Soft Wrap Bread
3 cups all-purpose-flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast (I use SAF instant yeast)
1) To make the bread: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
2) In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
3) Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. (It takes a while to work this all in, work the last in by hand if needed) Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
4) Let the dough rise, covered, for 1 hour.
5) Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.
6) Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. 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.
7) Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.