Soft Wrap Bread

This recipe has been posted on several cooking blogs, including Real Mom Kitchen, My Kitchen Cafe, and My Sister's Cucina. It's relatively easy and tastes so much better than ready-made wrap bread.

• Ready In: 2 hrs 5 mins
• Yields: 8 wraps

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

Directions

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.