A decent Cassava Tortilla provides the foundation for making wraps, tacos, pizzas, quesadillas, sandwiches, nachos, or any other beloved dish. However, finding a tortilla recipe that does not use corn or wheat can be difficult. The humble potato is the hero of this recipe, along with cassava and chickpea flour. The end product is delicious and versatile tortillas that you can prepare again and again.

Potatoes are not only adaptable, but also high in potassium and vitamin B6, as well as an excellent supply of amino acids, particularly lysine in its bioactive form. Lysine is an effective treatment for cancer, liver illness, inflammation, and viruses such as Epstein-Barr and shingles, which cause rheumatoid arthritis, joint pain, autoimmune disease, and other conditions. If you want to prevent liver disease, improve your kidneys, calm your nerves and digestive tract, and reverse Crohn's, colitis, IBS, or peptic ulcers, potatoes will be your best friend.

Ingredients for Potato Tortillas:

2-3 medium-sized peeled and sliced potatoes (yields 1 cups mashed)
1 1/2 cup cassava flour, plus more if necessary
half a cup chickpea flour
1 teaspoon sea salt
If necessary, 1 tbsp – 1/4 cup warm water
Optional extras:
1 teaspoon dry herbs (oregano, thyme, basil, rosemary)

Directions:

Place the potatoes in a steamer basket. Cover with a lid and steam for 15-20 minutes, or until the vegetables are soft. Remove and allow to cool completely.

Blend the potatoes in a food processor until smooth. The mixture will be extremely sticky. Take 1 cup of potato mash and set aside the rest for another dish.

In a large mixing bowl, combine the mashed potatoes, Cassava powder, chickpea flour, sea salt, and herbs. Mash the potatoes with a potato masher until they are crumbly. Set aside the potato masher and knead with your hands, adding water a spoonful at a time. You may not need to add any water at all depending on the moisture content of the flours and potato mash.

Knead the dough for 3-5 minutes, or until it is smooth and homogeneous?

If the dough is too sticky, add a little more cassava flour. When ready, divide the dough into four equal pieces.

Roll each piece to 1/8 inch thick between two sheets of parchment paper. Wrap the remaining pieces in plastic wrap to prevent them from drying out. Remove the top sheet and lay the lid of a 7-inch-diameter saucepan on top. With a knife, make a tortilla shape around the lid. Remove any extra dough.

Heat a nonstick skillet over medium-high heat. Remove the parchment paper immediately after flipping the tortilla onto the pan. If you leave it for too long, the paper may become adhered to the dough.

3-4 minutes on each side, or until golden brown. Repeat with the remaining dough. Keep in an airtight container at room temperature.

This recipe yields 4-5 medium-sized tortillas.

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This item was published on 12-Sep-2019.

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