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.