Be diligent that you preheat your pan to medium-high before cooking the tortillas. To prevent sticking without oil, use a non-stick or seasoned cast iron pan.Try to develop a system whereby you press one and start cooking it while you press the next one. They will stick together and make you miserable. I usually peel the top side off, flip it over onto a lightly floured surface, and then peel the other layer off. Be sure to line the bottom and top with parchment paper so you can easily peel the tortilla off. If you use a tortilla press, follow the instructions.If you can form a dough ball that won’t collapse, you’ve got it. That’s exactly how much flour you should add. After you mash the potatoes, measure them.Then, mash the heck out of them or use a food processor to ensure that every last lump is decimated. We aren’t very particular about this, but if lumps aren’t your thing, be sure that the potatoes are well-cooked. Lumpy mashed potatoes will make lumpy tortillas.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. Other grain flour including oat, spelt, barley, amaranth, kamut, and rye.There are more choices than ever when it comes to whole grain flour. And whole grain equates to a whole lot more nutrition - including protein (up to 15% higher). What makes flour 'whole' is the presence of the entire grain – bran, endosperm, and germ. You can eat bread and remain faithful to your whole-food, plant-based aspirations. There is no ‘great conflict’ here, folks. It took me slightly longer to recognize that the path to fantastic tasting tortillas was lined with potatoes. 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. 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.
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