Potato Buckwheat Wraps (Gluten-free, Dairy-free)

Boil the potatoes until done; drain; mash the potatoes. I also push potatoes through a sieve to get rid of any lumps.

Mix together the flour, psyllium, and salt. Add this mixture together with the softened coconut oil to the mashed potatoes.

Mix the mixture with a mixer with the dough hook attachment or in a dough maker for 3 min (you can use a spoon too). The mixture will look like dry crumbs at first but it will turn into soft and smooth dough as you mix it.

Form a ball; dust it with flour; cover with a kitchen towel and let stand for 10 min.

Divide into 6 parts. Form each one into a ball; dust with flour. Roll each to 1-2 mm thick. The dough rolls out well but the surface and rolling pin should be well covered with flour, too.

Transfer a wrap to a hot pan using a spatula or knife. Cook over medium heat for 2 min on each side until small brown patches appear.

Serve instead of bread or fill them with any fillings you like. These wraps taste best while still warm. You can also freeze some for later once they are cooled. Defrost in a pan before serving.
Enjoy!