Soft Wrap Bread

This is a recipe I decided to use instead for our burritos and soft tacos.  The original recipe was really off on the proportions so i just winged it, knowing how the dough was suppose to feel.  After using it often for my family for our Mexican night, it turned out to be favoured over the usual flour tortilla recipe.  It was much softer, tastier and lighter.  It's been my standard soft wrap recipe all through Co-Vid.  

Fast forward a few years, and I was tasked with providing Mexican night for the best friends one could ever have.  We've been friends since high school and some from even kindergarten.  I used these and they were a hit.  I guess my family was actually right;  these are a winner!  So here you go, my friends who are family aka "The Glue". 

 Soft Wrap Bread

2 c. all purpose flour

2 c. boiling water

½ c. potato flakes

¼ c. all purpose flour

½ tsp salt

2 Tbsp. vegetable oil

1 tsp. instant yeast

1. In a large bowl, put 2 cups of flour and pour boiling water over and mix until smooth.  Cover the bowl and let cool for 30 minutes.
2. In a separate small bowl, whisk together the potato flakes, the remaining       ¼ cup of flour, salt, vegetable oil and yeast.  Add to cooled mixture and knead until it is a smooth dough.  Try to scrape the bowl to incorporate all the ingredients.  It will be a little sticky but should not stick to your hands.  Add flour if needed.  Place the dough in a clean medium sized bowl covered for 1 hour.
3. Divide into 30 balls  (approximately 25g each) to make tortillas about 6 to 7 inches.  If the balls are sticky, use plenty of flour to roll them out. (I roll each ball into some flour before rolling out).  Roll into as thin a circle as possible.  Circles are over rated so don't worry if yours are only "roundish".  On a griddle or frying pan over medium high heat, dry fry them (or a little bit of oil if you want a little more browning), 1 to 2 minutes per side until puffed and flecked with brown spots.  Adjust heat as needed.  Transfer to plate stacking them to keep them soft.  For serving later that day, place in cloth and wrap or let cool and freeze for later use.  
4. To serve, warm them up in the microwave for 20 seconds or more depending on the amount but they are fine at room temperature.
5. By all means, halve the recipe if you aren't feeding an army but note that they do freeze really well.