Soft Wrap Bread

3 to 3 ¼ cups (361 to 390 grams) unbleached all-purpose flour

1 1/4 cups (283 grams) boiling water

1/4 cup potato flour or 1/2 cup potato flakes (43 grams)

1 1/4 teaspoons salt

2 tablespoons (25 grams) vegetable oil

1 teaspoon instant yeast

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 until smooth.  Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast.

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.  A 5-minute knead in the bread machine, once it gets up to full kneading speed, is fine. 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.  Let the dough rise, covered, for 1 hour.

Divide the dough into 8 pieces (each around 3 ounces), cover, and let rest for 15 to 30 minutes.

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.

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 for up to 4 days.  Freeze for up to a month.

Makes 8 flatbreads.

From King Arthur Flour