3-ingredient whole wheat potato tortillas are easy to make, tasty fresh, and the perfect oil-free, vegan option for tacos and all your wrapping needs.
Seriously, is there anything a potato can’t make better? I started experimenting with combinations of mashed potatoes (white and sweet) and various flours awhile ago. It took me slightly longer to recognize that the path to fantastic tasting tortillas was lined with potatoes.
Bready things and a plant-based diet
There is no ‘great conflict’ here, folks. You can eat bread and remain faithful to your whole-food, plant-based aspirations.
When is flour a whole food?
What makes flour 'whole' is the presence of the entire grain – bran, endosperm, and germ. And whole grain equates to a whole lot more nutrition - including protein (up to 15% higher).
There are more choices than ever when it comes to whole grain flour. Here are a few to consider:
- Whole wheat pastry flour
- Whole wheat flour
- White whole wheat flour
- Other grain flour including oat, spelt, barley, amaranth, kamut, and rye.
When you go flour shopping, be advised that bags of enriched wheat flour, unbleached wheat flour, wheat flour, and organic wheat flour aren’t going to be whole grain.
How to make tortillas and expert tips
- Lumpy mashed potatoes will make lumpy tortillas. We aren’t very particular about this, but if lumps aren’t your thing, be sure that the potatoes are well-cooked. Then, mash the heck out of them or use a food processor to ensure that every last lump is decimated.
- After you mash the potatoes, measure them. That’s exactly how much flour you should add. If you can form a dough ball that won’t collapse, you’ve got it.
- If you use a tortilla press, follow the instructions. Be sure to line the bottom and top with parchment paper so you can easily peel the tortilla off. I usually peel the top side off, flip it over onto a lightly floured surface, and then peel the other layer off. Likewise, you can use plastic.
- Don’t stack uncooked tortillas. They will stick together and make you miserable. Try to develop a system whereby you press one and start cooking it while you press the next one.
- To prevent sticking without oil, use a non-stick or seasoned cast iron pan. Be diligent that you preheat your pan to medium-high before cooking the tortillas. Gently use a spatula to check that the tortilla isn’t sticking to the bottom. If it is, allow it to cook for a few more seconds and try again.
- Don’t get caught up in perfection! Trust me, a not-so-round tortilla tastes just as good as any other shape. If you don’t have a tortilla press, flatten or roll the dough out after you've separated it into balls. Get the kids to make creative flat shapes. The flavor won't discriminate.
Potato tortillas are the perfect place to use leftover mashed potatoes. Additional herbs and spices will make them all the more flavorful. If your mashed potatoes are on the creamy side, you may need to add more flour.
If you substitute whole wheat for gluten-free flour, use the same quantities. Consider oat or brown rice flour.
You can still make tasty tortillas, even if you don’t have a press. Once you’ve separated your tortillas into balls, just press or roll them flat.
If your dough is crumbly and won't stick together, first, try kneading it a bit more by hand. This helps the gluten from the flour to release. That that doesn’t work, add a teaspoon of water and mix it in really well before considering adding more.
Add a few spices such as ½ a teaspoon of cumin, rosemary, chili powder, smoked paprika, chili flakes, or garlic powder. You can also add fresh chopped herbs such as cilantro or parsley for a flavor twist.
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My final thoughts on mashed potatoes & whole wheat flour
A pinch of salt, a hot pan, and a whole lot of enjoyment. You can have your healthy plant-based foods, and you get to enjoy each and every bite.
Once you get good at the basics, you can explore your own spices or added ingredients. Make your signature healthy wraps. My best advice? Explore double batches. Peace.Print