Flour and Potato Tortillas

Flour and Potato Tortillas

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.