Can I use leftover mashed potatoes?

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.

Can I make these gluten-free?

If you substitute whole wheat for gluten-free flour, use the same quantities. Consider oat or brown rice flour.

Do I need a tortilla press?

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.

What do I do if I added too much flour?

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.

Are there other flavors I can add?

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.

3-Ingredient Whole Wheat Potato Tortillas (vegan & oil-free)

3-ingredient whole wheat potato tortillas

Whole wheat potato tortillas are stacked on a white plate and the top tortilla is folded over.

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5 from 3 reviews

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.

Author: Denise
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

Units Scale

2 cups mashed potatoes (2 medium potatoes)
2 cups whole wheat flour
1 tsp. salt

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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 1/2 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.

Nutrition

Serving Size: 1 flatbread
Calories: 85
Sugar: 0.4 g
Sodium: 198.2 mg
Fat: 0.5 g
Carbohydrates: 18.3 g
Protein: 3.1 g
Cholesterol: 0 mg

Find it online: https://veganwithgusto.com/potato-flatbread/