Ingredients
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90 g of Brown rice flour
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20 g of Teff flour
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20 g of Millet flour
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65 g of Potato starch
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4 g of Psyllium husk
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1 tsp of Salt
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3 tbsp of Vegetable oil
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150 ml of Water
Directions
Tortilla, which means “small cake”, is a national dish in the USA and Mexico. They are made with maize (gluten-free) and wheat. Tortillas are the basis of many traditional dishes, they are either filled with different ingredients or served to different dishes instead of bread.
It’s easy, quick, simple, and delicious.
Today we’re going to make these wonderful tortillas with brown rice, teff, and millet flour. They’re flexible, flavorsome, and have a nice texture. You can fill them with different ingredients or serve instead of bread. They’re a hit!
Cook tortillas in a dry and preheated over high heat pan. You don’t want your tortillas dry.
Roll your tortillas between two sheets of parchment paper with a rolling pin or use a tortilla press.
Today's visits: 1.
Steps
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1
Done
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In a large bowl, combine the dry ingredients together using a whisk. Stir in the oil and water with a spoon. Let rest for 5 min. |
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2
Done
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Roll the dough into a bowl and divide it into 8 pieces. Roll each one into a ball. |
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3
Done
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Preheat a skillet over high heat (8 mark out of 10 on the electric stovetop). Roll a dough ball into a 2 mm thick tortilla between two sheets of parchment paper with a rolling pin, or use a tortilla press. Try not to make it thicker or thinner or it will be hard to separate it from the parchment paper. |
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4
Done
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Cook each tortilla for 1-2 min until brown spots form on the surface. Flip and continue cooking until brown spots on the other side. Place the cooked tortilla on a plate covered with a paper towel. |
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5
Done
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Allow the tortillas to cool. Cooled tortillas are more flexible and can be filled up. |
