Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
3Cupsmashed white or yellow sweet potatoes
1bunchgreens, spinach, kale, etc.steamed and pureed. About 2 cups of puree.
1tspsaltoptional, to taste
5-6Cupswhole wheat pastry flouror flour of choice, including gluten-free, plus extra for rolling out
Knead together all ingredients to achieve a non-sticky dough.
Cover and let rest 15 minutes.
Roll into golf-ball sized balls for tortillas, or larger for flatbread.
Roll dough to desired thickness using a rolling pin on a floured surface.
Cook on preheated griddle until puffy and have characteristic brown spots, flip and cook other side.
Note: Add cilantro or even cilantro stems to your greens when you steam them if you'd like a pop of cilantro in your tortillas. This is a great way to use cilantro stems!Store in the refrigerator for up to a week or freeze.