This wonderful bread showed up in my in-box from one of my favorite blogs. I decided to use it for tacos. We ate it for tacos and burritos with the rice pictured next to it, and will try for all kind of sandwiches! I've made flour tortillas many times and found this to roll out much easier than other recipes.
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/4 cups (10 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
*According to KAF: this recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Place 2 cups of the flour into a bowl. Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) 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 (by hand, or stand mixer) to form a soft dough. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary. If kneading by hand, keep your hands and work surface lightly oiled. Cover the bowl and let the dough rise for 1 hour.
Divide the dough into 8 pieces (about 3 oz each), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and fry them without oil over medium heat for about 1 minute per side. They will be 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 before storing in a plastic bag. Yield: 8 breads.
From What Megan's Making