Soft Wrap Flatbread

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 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

Recipe

• 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.