Description
Soft and flexible sweet potato tortillas made with simple, wholesome ingredients. These naturally gluten-free tortillas are perfect for wraps, tacos, or healthy meals, offering a delicious alternative to traditional wheat tortillas.
Ingredients
Ingredients
- 1 cup mashed sweet potato
- 1 cup gluten-free flour (or all-purpose flour)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Mix Ingredients: In a large bowl, combine the mashed sweet potato, gluten-free flour, salt, and olive oil. Stir well until the mixture starts to come together.
- Knead Dough: Transfer the mixture to a clean surface and knead gently into a soft, pliable dough. Add a little more flour if the dough is too sticky.
- Divide Dough: Divide the dough into equal small balls, about the size of a golf ball, to make six tortillas.
- Roll Out: Using a rolling pin, roll each dough ball into a thin, even circle approximately 6 to 8 inches in diameter.
- Cook Tortillas: Heat a dry, non-stick pan or skillet over medium heat. Place one rolled tortilla on the hot pan and cook for 2 to 3 minutes on each side or until brown spots appear and the tortilla is cooked through.
- Keep Warm & Serve: Remove the tortilla and keep it warm wrapped in a clean kitchen towel while cooking the remaining tortillas. Serve warm as wraps, tacos, or alongside your favorite dishes.
Notes
- Adjust the flour quantity as needed depending on the moisture content of the mashed sweet potato to achieve a soft dough.
- Store cooked tortillas in an airtight container or wrapped tightly in plastic wrap for up to 2 days.
- Reheat tortillas on a warm pan or in the microwave before serving to restore softness and flexibility.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
