Kabocha Squash Sandwich Tortillas
RECIPE
Servings | Prep Time | Total Time
INGREDIENTS
1 c. cassava flour (120g)
½ cup + 1 Tbsp. tapioca flour (total: 68 g)
2 Tbsp. almond flour (15 g)
½ cup cooked & pureed kabocha squash (118g) [butternut squash also works well}
1 egg
1 ¼ tsp. fine pink himalayan sea salt (approximately 9g)
1/4 c. warm water (59g) [may want to use an additional 1/2 tsp water at a time if dough becomes too dry]; Use purified (not tap) water.
1/4 c olive oil (59g) [may want to use an additional 1/2 tsp oil at a time if dough becomes too dry]
1/8 c. tapioca flour [this small amount of tapioca flour is for dipping your fingers in when handling the dough when you begin rolling out the dough or transferring/flipping each tortilla into the pan to cook.
DIRECTIONS
1. To cook the squash before measuring, fill a microwave safe dish with a few teaspoons of water. Place cut up pieces of squash into the bowl and cover with plastic wrap. Heat in the microwave for 4-6 minutes until easily pierced with a fork.]
2. Puree the squash in a food processor and measure out ½ cup.
3. Combine the cassava, tapioca flour, almond flour, salt in a bowl and whisk together.
4. With a whisk, mix the egg, water and oil, and pureed kabocha together in a bowl.
5. Combine wet and dry ingredients; this will for a slightly sticky but very pliable dough.
6. You will need to prepare and cook these tortillas one at a time, moving from the work space to the griddle as each one cooks for a few minutes on both sides.
7. To do this, weigh out an approximately 70 g piece of the dough and place between 2 pieces of parchment paper. I find it easiest to coat my fingertips with a small amount of tapioca flour when preparing the tortillas]. Begin by flattening the dough ball between the parchment paper pieces using your finger tips or a small roller; you want the tortilla to be about 1/8 - ¼ inch thick, but the thinner it is, the more difficult it can be to transfer it to the pan.
8. Once the tortilla is circular, 5” diameter, and the right thickness, lightly dust your fingertips and hands with tapioca flour and begin peeling the top parchment paper apart from the tortilla, To remove the prepared tortilla from the bottom parchment paper piece, you will need to lift the parchment paper with the tortilla and gently flip the tortilla onto your hand. Once the tortilla is on your hand, remove the “bottom” parchment paper (which is not on top) by gently peeling it off.
9. Continuing to handle it gently, move to the stove-top and flip the tortilla directly onto the hot griddle. You can use your fingertips to reshape the tortilla while it is in the pan, if necessary.
10. Cook about 2 minutes on each side, until brown speckles form.
11 .Cool completely on wire rack. Freeze cooled tortillas in a sealed bag.
