Sweet Potato Tortillas

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.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 313
• Protein: 7 g
• Carbs: 59 g
• Fat: 4 g

Ingredients

• 300 g Sweet potato ( peeled and diced )
• 250 g Wheat flour ( sifted )
• 1 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel

Instructions

1. Cooking the sweet potato

   Steam or boil the sweet potato cubes. The flesh must be tender; a knife blade should slide in without any resistance.

2. Mashing

   Mash the hot sweet potato with a fork or potato masher until perfectly smooth, without any lumps.

3. Making the dough

   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. Shaping the discs

   Divide into small balls. Roll each ball out on a floured surface into very thin, almost translucent discs.

5. Pan searing

   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.

Chef's tips

• 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.

Storage

In a clean cloth at room temperature for the day, or refrigerated in an airtight bag for up to 3 days.