Instructions

1. Place 2 cups of the flour into a mixing bowl.
2. Pour the boiling water over the flour, and stir with wooden spoon until fully incorporated.
3. Cover and set to one side for 30 minutes.
4. In a separate bowl, whisk together the instant potato flakes and 1 cup of the remaining flour with the salt, oil and yeast.
5. Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball, but will remain somewhat sticky.
6. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
7. Let the dough rise, covered, for 1 hour.
8. Divide the dough into 8 pieces (each around 3 ounces). Cover, and let rest for 15 to 30 minutes.
9. Roll each piece into a 7″ to 8″ circle.
10. Brown in cast iron pan over medium heat for about 1 minute per side, until they’re puffed and with brown spots.
11. Wonderful when served hot. Will refrigerate for 4-5 days, or freeze.

• Servings : 8
• Course : Snack
• Recipe Type : Breads, Quick