Soft Wrap Bread

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• 3 cups flour
• 1 1/4 cups boiling water
• 1/4 cup potato flour or 1/2 cup instant mashed potatoes
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 teaspoon instant yeast

Recipe

• 1 place 2 cups of the flour into a bowl or the bucket of a dough mixer. 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 seperate 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, or mixer) to form a soft dough. continue mixing for 5 minutes. the dough should form a ball, but will remain somewhat sticky. 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, cover, and let rest for 15-30 minutes.
• 6 roll each piece into a 7"-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.