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.
FAQs
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.
Other Recipes You Might Like
Effortless No-knead plant-based bread
Indian spiced mashed potato cakes
Healthy homemade refried black beans
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.
Print3-ingredient whole wheat potato tortillas
3-ingredient whole wheat potato tortillas are easy to make, tasty fresh, and perfect the perfect oil-free, vegan option for tacos and all your wrapping needs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 tortillas 1x
- Category: On the Side
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 2 cups mashed potatoes (2 medium potatoes)
- 2 cups whole wheat flour
- 1 tsp. salt
Instructions
- Peel and cube the potatoes. Add them to a pot and cover them with cold water. Bring the pot to a boil, lower the heat to simmer, and cover the pot. Cook the potatoes until they are tender when pierced with a fork.
- Drain the potatoes and allow them to cool, then mash them with a masher.
- Measure the potatoes as you add them to a medium bowl. Then, in a small bowl, measure that amount of whole wheat flour and 1 teaspoon of salt per 2 cups of flour. Mix the flour and salt.
- Add half the flour to the potatoes and mix it in with a spoon or big fork.
- Add the rest of the flour and mix well, using your hands until you have a smooth dough.
- Turn the dough out on a lightly floured surface and divide it into two parts so that it’s easier to work with. Divide the dough into equal balls, flatten them using a tortilla press or flatten them by hand or roll them out with a rolling pin. You want them about ¼ of an inch thick.
- Be sure to preheat your skillet to medium-high before you add a tortilla to cook. Cook it for about 1 ½ minutes on each side until it is slightly brown. Check it with a spatula to see if it is sticking to the bottom of the pan. If not, flip it.
- Wrap the cooked flatbread in a dry cloth to keep them warm.
Notes
- If using a tortilla press, be sure to line the top and bottom with parchment paper or plastic wrap so that the flatbread doesn’t stick.
- Don’t stack uncooked tortillas. They will stick together. Try to press, then cook them while you press the next one.
- If your dough is crumbly or won't stick together, try kneading it with your hands. 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.
Keywords: whole wheat potato tortillas
Janet
Is it possible to switch the flour to one that is gluten free? thank you.
Denise
Hi, I've not tried gluten flour, but a few folks have used oat flour with success. You may need to adjust the amount a bit. You want a dough that you can handle enough to roll out.
Liz
This is such an easy and delicious recipe! Not to mention wayyyyy healthy. My whole family loved them, and they're a tough crowd. Thank you!!
★★★★★
Denise
I am so happy to hear this! I absolutely love these - I keep planning on making them and freezing them, but we eat them way too fast (and there are only 2 of us). Thanks for the note - I really appreciate it.
Stacy Chalmers
My father-in-law is on a plant based diet. My only struggle is dealing with the no oil concept and still wanting to eat bread while he is here. This was awesome! Easy peasy and delish. Thanks.
★★★★★
Denise
So happy you found this recipe. We've found this a great way to enjoy wraps (tortillas) and it really saved us when we decided to go completely oil-free. My best to your father-in-law.
Jacinda Rule
Hi, Is it okay to freeze these?
★★★★★
Denise
Tortillas freeze really well. I've found it easiest to put a sheet of parchment paper (or plastic wrap) in between each tortilla. That way, when you remove them from the freezer, they easily come apart. Cheers!
brian
Anyone tried making these a bit thicker, so it is more of a flatbread than a tortilla ?
Denise
I've done a similar recipe for making naan. I added a bit of pressed garlic, chopped garlic, and nigella seeds. Primo!
Doug
Has anyone tried using sweet potatoes instead?
Denise
Oh yes - sweet potatoes! I find using a cup of mashed sweet potatoes with 2 cups of flour is about right although you may have to play with the flour depending on the moisture in your sweet potatoes. It's a little sticker, so don't be shy about adding a little flour when pressing or rolling them. Delicious!