Easy Fluffy Potato Tortillas (Vegan, Gluten-Free)
These rustic, easy fluffy potato tortillas are comforting and irresistible! Plus, they're vegan and gluten-free. What's not to love? Enjoy them as a delicious wrap for your favorite fillings, or as an indulgent homemade flatbread to dip in soups and sauces!
Ingredients
- 3 cups (630 g) peeled potatoes, chopped into large chunks (yukon gold or russet, about 2-3 medium)
- 2 cups (262 g) cassava flour
- 1 cup (120 g) oat flour
- 1½ teaspoons baking powder
- 2 teaspoons salt
- 3 tablespoons (38 g) shortening, at room temperature or chilled
- 1½ cups (355 ml) lukewarm water, (100-110°F or 38-43°C)
- cooking oil for pans, optional
Instructions
- Cook the potatoes: Boil the potato chunks they’re fork-tender. Drain, and using a potato masher or ricer, mash until smooth. Push the potatoes around with a spatula to make sure any remaining lumps are minimal. Allow them to cool while you prepare the remaining ingredients.
- Mix the dry ingredients: In a medium mixing bowl, whisk together the cassava flour, oat flour, baking powder, and salt.
- Cut in the shortening: Use a pastry cutter or your fingers to combine the shortening into the dry ingredients until the size of large crumbs. This is important to create flaky layers.
- Add the potatoes: Add the mashed potatoes to the ingredients in the bowl. Stir and push the potatoes into the flour with a sturdy wooden spoon until well-combined into a shaggy mixture.
- Add the water: Gradually stir in the lukewarm water until the dough is soft and pliable. It should be slightly tacky but not sticky. Adjust with a little extra cassava flour if needed.
- Allow the dough to hydrate: Let the dough rest for 30 minutes to hydrate and relax, allowing the flours to fully incorporate the water. This is a good time to prepare your fillings!
- Knead the Dough: Gently knead the dough for a few minutes until smooth. It should be soft and easy to work with.
- Separate the dough: Using a bench scraper or knife, divide the dough into 12 equal portions. Shape each into a ball. Cover the finished balls with a kitchen towel while you roll out the current one.
- Shape the tortillas: Place a ball of dough between two sheets of parchment paper or plastic wrap. Roll out into a circle about 7-8 inches (18-20 cm) in diameter. The size can vary based on your preference for thickness. Repeat with the remaining balls of dough. The dough is really forgiving, and you can easily push back any thin edges or patch uneven areas that may arise.
- Cook the Tortillas: Heat a cast iron or non-stick comal or skillet over medium to medium-high heat, depending on the power of your cooktop. You can coat the pan with a little cooking oil if you’d like, but this is optional. Peel back the top parchment paper circle. Flip over the tortilla into your hand, so the tortilla is on the bottom with the sheet of parchment paper on the top. Set the tortilla onto the heated pan. Gently peel off the paper from the top. It should release easily. Cook for about 1-2 minutes on each side, flipping with a spatula when golden brown spots appear on the bottom. For extra fluffiness, flip back to the first side briefly to puff up the tortilla. If the puffing doesn’t happen, this is totally okay!
- Keep the tortillas warm and serve: Place the cooked tortillas in a folded kitchen towel to keep warm as you cook the rest. Then serve immediately. Or cool until at room temperature, and then refrigerate, wrapping the stack in paper towels and sealing inside a plastic bag until ready to reheat and use.
Notes
- Digital scale: I encourage you to use one of these to measure the ingredients in this recipe. These scales are inexpensive, easy to use, and much more accurate than measuring by volume. And they reduce the number of dishes you'll need to do when cooking! I've included the ingredient measurements in this recipe in both volume and weight (where it applies), so you can use a scale if you'd like.
- Sweet potatoes: These will work too! I use the same weight of 630 g as with the regular potatoes (although the volume of sweet potatoes for me was 2 ½ cups, compared to 3 cups for regular potatoes.) And I roast the sweet potatoes in their skins. When adding water to the dough, I use much less, generally only ½ cup (118 mL). This may vary depending on the density of your sweet potatoes.
- All-Purpose Flour: If you're not ready to try gluten-free, you can use all-purpose flour instead of the cassava and oat flour blend. The tortillas will still be vegan. I've found that using all-purpose flour requires using less water than in this recipe. Start with ½ cup (118 mL) and mix until your dough is smooth and tacky, but not sticky. You'll still need to rest your dough to rest the gluten, so your tortillas won't be tough.
Tried this recipe?Let us know how it was!