Sweet Potato Tortillas
Ingredients
- 300 gSweet potato (peeled and diced)
- 250 gWheat flour (sifted)
- 1 tbspExtra virgin olive oil
- 1 pinchFleur de sel
Method
A flexible, deep orange flatbread that folds without breaking. You can taste the sweet potato flesh and the grain of the flour, with small brown char marks that add character.
- 1
Steam or boil the sweet potato cubes. The flesh must be tender; a knife blade should slide in without any resistance.
- 2
Mash the hot sweet potato with a fork or potato masher until perfectly smooth, without any lumps.
- 3
Mix the flour, oil, and salt into the mash. Work the dough by hand until it is elastic and pulls away cleanly from the sides of the bowl.
- 4
Divide into small balls. Roll each ball out on a floured surface into very thin, almost translucent discs.
- 5
Heat a dry pan. When smoking hot, place a tortilla. As soon as bubbles appear and brown spots mark the dough, flip it. The tortilla must remain flexible.
Frequently asked questions
How do you get this dish right?
- If the dough is too sticky, add a dusting of flour, but not too much to avoid drying it out.
- Stack them as you go under a clean cloth; the steam will make them incredibly soft.
How long does this dish keep?
In a clean cloth at room temperature for the day, or refrigerated in an airtight bag for up to 3 days.
