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The potato flakes added to this recipe will help keep tortillas fresh

and pliable longer.

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Can mix these by hand if desired, just knead until smooth/elastic. 

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Flour Potato Tortillas

 

2 c. flour (or half wheat flour + half white flour)

3/4 c. water 

2 T. oil (avocado oil, olive oil, etc.) 

1 tsp. sea salt

1/4 c. instant mashed potato flakes

 

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Combine all ingredients in bowl of a stand mixer and knead on low speed with the dough hook

until mixture is smooth and elastic, about 8 minutes.  Flour the work surface and divide dough

into 8 even pieces. Form each piece into a ball. Cover dough balls with plastic wrap and let rest

for about 10 minutes (this relaxes the dough for easier rolling).

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One at a time: roll the dough balls with a rolling pin [or use tortilla press] 6 to 8 inches in diameter,

adding a bit of flour to the work surface as needed to keep the dough from sticking. Brush excess flour off dough as much as possible, place uncooked on plate, cover with plastic wrap or a clean kitchen towel. Repeat until all tortillas are rolled and ready to cook.

 

Heat a (cast iron is best if you have it) frying pan, or griddle on medium-high heat. Cook until there are browned spots on the bottom: 1 + minute.  Flip and cook on second side about another 30 + seconds.​ Remove from the pan, lay it on one side of clean kitchen towel, and cover the tortilla with the other side of cloth to allow it to be/stay soft not crispy. Continue the process until all the tortillas have been cooked. 

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