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Ingredients:
2-3 medium-sized potatoes, peeled and diced (yields 1 cups mashed)
1 1/2 cup cassava flour, more if needed
1/2 cup chickpea flour
1 tsp sea salt
1 tbsp - 1/4 cup warm water, if needed
Optional add-ins:
1 tsp dried herbs (oregano, thyme, basil, rosemary)
Directions:
Place the potatoes in steamer. Cover with lid and steam for 15-20 minutes, until tender. Remove and cool completely.
Place the potatoes in a food processor and blend until smooth. The mixture will be quite sticky. Measure out 1 cup of potato mash and leave the rest for another recipe.
Add the cup of mash to a large bowl with the cassava flour, chickpea flour, sea salt and herbs. Using a potato masher, mash until you get a crumbly mixture. Set the potato masher aside and working with your hands, add water a tablespoon at a time while kneading. Depending on the moisture content of the flours and potato mash you may not need to add any water at all.
Knead the dough until it is smooth and uniform, about 3-5 minutes. The dough must not be sticky at all - if it is, add more cassava flour. When ready, cut the dough into 4 even pieces.
Roll out each piece between two sheets of parchment paper to 1/8 inch thick. Keep the remaining pieces in plastic wrap so that they don’t dry out. Remove the top sheet and place the lid of a saucepan (7 inches in diameter) on top. Circle around the lid with a knife to create a tortilla shape. Remove the excess dough.
Place a non-stick pan on medium-high heat. Flip the tortilla onto the pan and carefully remove the parchment paper right away. If you leave it for too long the paper might stick to the dough.
Cook for 3-4 minutes on each side, until golden brown. Repeat with rest of the dough. Best kept at room temperature in an air-tight container.
Makes 4-5 medium-sized tortillas
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