Flour and Potato Tortillas
Flour and Potato Tortillas
Print recipe
Ingredients
- 2 cups Baking Free Gluten-Free all purpose flour
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/4 cup instant mashed potato flakes
Directions
| Step 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. | |
| Step 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. | |
| Step 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. | |
| Step 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. | |
| Step 5 | |
| Remove the cooked tortilla from the pan, place it on a clean kitchen towel and cover to keep warm. | |
| Step 6 | |
| Continue the process, one tortilla at a time until all the tortillas have been cooked. Serve warm. | |
| Step 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. | |