Flour and Potato Tortillas
  • 2 cups Baking Free Gluten-Free all purpose flour
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • ¼ cup instant mashed potato flakes
  1. Combine all ingredients in the bowl of a stand mixer and knead on low speed with paddle until smooth and elastic, about 8 minutes.
  2. Flour work surface and divide dough into 8 even balls. Cover dough with plastic wrap or a clean towel and let rest for 10 minutes.
  3. Heat a cast iron frying pan on medium-high heat. One at a time, place ball in tortilla press on a piece of floured plastic wrap. Press to make tortilla. Alternatively you can press balls out into 5" round with rolling pin on floured plastic wrap. Brush off excess flour.
  4. Lay the tortilla in the heated pan and cook until there are browned spots on the bottom of the dough, about 2 minutes only.
    Flip the tortilla, press down with spatula and cook second side until spotted, about a minute.
  5. Remove the cooked tortilla from the pan, place it on a clean kitchen towel and cover to keep warm.
  6. Continue the process, one tortilla at a time until all the tortillas have been cooked. Serve warm.
  7. Tortillas are best served immediately. Best the day they are made. They can be reheated in the microwave by wrapping in a damp paper towel and heated for 30 seconds.
Recipe by Baking Free at https://gfbakingfree.com/flour-tortillas-for-cinco-de-mayo/