Place 2 cups flour in a large mixing bowl and stir in the boiling water. Stir until smooth. Cover the bowl and set the mixture aside for 30 minutes.
In a separate bowl, combine the potato flour with the remaining 1 cup flour and the salt, oil, and yeast.
Whisk until crumbly. Add to the cooled flour/water mixture.
Stir together. It will seem dry at first but the dough will eventually pick up the flour/potato mixture. Scrape the bowl as necessary to facilitate this process.
Knead by hand, mixer, or bread machine for several minutes. The dough will remain soft and somewhat sticky, and finally become smooth.
Transfer the dough to a greased bowl or container. Cover and let rise for 1 hour (it will not rise as much as a typical dough because of the small amount of yeast).
Divide the dough into 8 equal piece (using a digital kitchen scale will make this much easier). Roll each piece into a ball, and cover them. Let the dough balls rest for 15 to 30 minutes.
Using your hands, flatten each ball into a circle measuring about 5 inches in diameter. Using a rolling pin, roll the circles to about 7" to 8" in diameter.
Heat a skillet over medium heat (no oil necessary). Place the bread into the skillet one at a time (or two at a time if you have a double burner pan). Cook until brown underneath, about 1 minute. The bread will puff up a bit. Turn over, and cook until the other side is brown, about 1 minute. If any air bubbles develop, prick them to release the air. The bread will flatten under the pressure of a spatula.
As the bread comes off the skillet, stack them on top of one another to keep them soft and moist. When cool, store in a plastic bag (if there's any left!)