- 2 medium gold potatoes
- 1 1/4 cup water
- 1 cup gluten-free flour
- 1 cup potato puree (above)
- 3/4 cup tapioca flour
- 1 tsp salt
- 1 tsp baking powder
- Potato puree: Roughly chop the potatoes. Put them in a saucepan, add the water, cover, boil until tender.
- Transfer to a blender. Blend till smooth. If it won’t blend, add 1/4 cup more water.
- Immediately transfer to a bowl and clean your blender, otherwise it will just get harder and harder to clean.
- Dough: In a large mixing bowl, combine all the dry ingredients. Stir.
- Add 1 cup of the potato puree. Mix to form a soft, slightly sticky dough. Adjust the amount of flour and potato puree a little bit if necessary.
- Divide into 5 balls. Roll out each ball to about 1 cm thickness. You don’t want them too thin.
- Heat a non-stick skillet to medium-high heat.
- Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
- Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
- Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
- Update: After many reader questions about replacing the GF flour blend, I have tested a few other flours and found that brown rice flour works too! Just flip the ratio so it’s 1 cup tapioca to 3/4 cup brown rice flour.
UPDATE: After many reader questions about replacing the GF flour blend, I have tested a few other flours and found that brown rice flour works too! Just flip the ratio so it’s 1 cup tapioca to 3/4 cup brown rice flour.