These yummy tortillas make great wraps, have no oil, salt, or sugar, are all Whole Foods. Healthy, freeze well, sturdy enough for burritos, that’s hard to beat!
For twelve:
Two cups cooked sweet potato, two cups fresh milled whole wheat flour (I use hard white)
I usually just microwave the sweet potatoes and mush with a fork, if you get a big bunch on sale you might cook in instant pot all together and freeze for later.
If your sweet potato seems on the dry side, start with 1 1/2 cups flour and add more gradually to make a fairly stiff dough. I thought I was using up some frozen sweet potato for part of this batch but I believe it was pumpkin! Worked just fine, so in the absence of sweet potatoes you could use canned or frozen pumpkin.
Mix together then knead about 40 times until evenly orange with only a few flecks of sweet potato showing.
Divide and roll very thin, flipping and turning often. Cook on 300-degree griddle flipping several times. When there are lots of bubbles and beginning of brown spots, they are done enough. When you take them off the griddle, place on a plate with a damp towel and keep stacking them and cover with the cloth. Sometimes they really puff up if left long enough on the griddle, you might be able to make them a bit thicker and get pita pockets!
You can put in a plastic bag while still a bit warm, you want to keep them soft. Freeze or refrigerate.
