Soft Wrap Bread

We inhaled these wraps with hummus, cukes, and kalamatas!  I made them with all white flour but I want to try using some whole wheat flour next.  I used a baked and mashed potato instead of potato flour, buds, or flakes.  Original recipe here.

Soft Wrap Bread
makes 8 wraps

3 to 3 1/4 cups flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup  potato buds or flakes OR a small potato, baking and mashed
1 1/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon instant yeast

Use the plastic bread blade for food processor.  Place 2 cups of the flour into food processor. Pour the boiling water over the flour, and process till smooth. Cover and set aside for 30 minutes.

In a separate bowl, whisk together the mashed potato 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 to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary.  Let the dough rise, covered, for 1 hour.

Shaping: Divide the dough into 8 pieces, cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.  Keep warm in the oven if desired or serve immediately.