Peel and cut the potatoes into chunks. Steam until fork-tender, then mash while still hot until smooth.

Fold in the chopped cilantro. Stir in the flour, nutritional yeast, salt and instant yeast, then knead into a smooth, non-sticky dough. Add a splash of water if dry, or more flour if too wet.

Cover with plastic wrap and let the dough rest at room temperature for about 20 minutes.

Divide into small portions and roll each into a round about 0.5 cm thick.

Warm a dry skillet over low heat and fry until golden and crisp on one side, then flip and repeat. No oil needed.

Cool completely, seal in an airtight container and refrigerate. Reheat in the pan whenever you want one.