Prep Time: 5 minutes minutes
Cook Time: 4 minutes minutes
Passive Time: 0 minutes minutes
Total Time: 9 minutes minutes
Servings: 4 persons
- 2 medium Potatoes
- 11/4 cup water
- 1 cup plain gluten free flour
- 3/4 Cup tapioca flour
- 1 tsp salt
- 1 tsp baking powder (gluten and aluminium free)
- 1 to 2 tsp coconut oil for frying
chop the potatoes, add the water and boil until soft
blend the potato mixture - it needs to be like a batter consistency so add more water if needed
in a mixing bowl combine all the dry ingredients
make a well in the centre of the bowl and add the potato mixture
mix with your hands to form a soft and slightly sticky dough
divide the mixture into 5 balls
heat a pan and brush with coconut oil
take each ball and form into a flat disc with your hands and place in the pan and cook for 2 minutes on each side or until cooked through
use immediately or keep in an airtight container in the fridge for up to 4 days