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["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 and set mixture aside for 30 minutes.", "In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.", "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.", "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.", "The dough should form a ball that is somewhat sticky.", "If kneading by hand, keep your hands and work surface lightly oiled.", "Let the dough rise, covered, for 1 hour.", "Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.", "Roll each dough portion into a 7"" or 8"" circle.", "Dry-fry (fry without oil) over medium heat for about 1 minute per side, until 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 and then store or freeze in plastic bag."]
