Place 2 cups of the flour into a mixing bowl. Pour the boiling water over the flour, and stir with wooden spoon until fully incorporated. Cover and set to one side for 30 minutes.
In a separate bowl, whisk together the instant potato flakes 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 until a soft dough forms. 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. Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each around 3 ounces). Cover, and let rest for 15 to 30 minutes.
Roll each piece into a 7″ to 8″ circle, and brown in cast iron pan over medium heat for about 1 minute per side, until they’re puffed and with brown spots. Wonderful when served hot. Will refrigerate for 4-5 days, or freeze.