Tortillas are traditionally made with wheat or corn, but this recipe uses a soft, structurally cohesive combination of kumara/sweet potato and tapioca. The starchiness of both ingredients results in a slightly chewy, springy, flexible little wrap, that holds together beautifully when encasing fillings. They’re light & lovely to eat.
In the photo above, I’ve used golden kumara/sweet potato. But if you use purple kumara, the resulting tortilla is such a gorgeous colour!
Fillings-wise, I usually go for variations of refried beans or chili beans, crunchy vege sticks , lettuce, avocado, coriander… This recipe makes about 10 small tortillas to fill as you wish.
1 cup tapioca flour
¼ cup brown rice flour
¼ cup sorghum flour (or other gf flour like buckwheat)
1 tsp baking powder
1 cup kumara/sweet potato, cooked & mashed
1 Tbsp olive oil
1 tsp salt
water for mixing – I used about 1 Tbsp
extra flour for dusting
Combine the flours, baking powder & salt in a mixing bowl, taking care to ease out any obvious lumps of tapioca.
Then add the kumara/sweet potato & oil, and use clean hands to mix well. You may find that a lovely dough forms naturally, or you may find it becomes more cohesive by adding a tablespoon or so of water.
Once you’ve got a solid, workable dough, divide it into roughly 10 small balls.
Dust your bench or work surface with flour and roll each ball into a small flat round. It took me a moment to get the hang of this – sometimes I rolled too thinly and it all stuck to the bench-top – but I found that using a fish slice to ease it off the bench worked well. I also lightly dusted the rolling pin with flour too. These are only small tortillas, so don’t roll too thin or you’ll find them hard to manoeuvre.
Dry fry the tortillas on a medium/high heat for 30-60 seconds – no oil needed, just a clean dry skillet. They will swell ever so slightly and go gorgeously golden.
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