Tortilla Flatbreads

I stumbled across a couple of recipes for tortillas recently. And buoyed by the fact that some other people had had success, and as Mexican food is completely awesome, I had a go myself. And the result was actually better than I could have imagined. Tasty, totally looked the part, pliable and flexible like I wouldn’t have thought possible from glutenfree flatbread. All around, better than any store bought glutenfree tortillas I’ve had and I’d say almost as good as regular, glutenous tortillas.

Waiting to be filled with avocado, salsa and all the good stuff. Watch this space…

Adapted from this and this.¬†Looks like a lot of instructions, but actually it’s easy as an easy thing. Basically, mix everything, roll out and cook.

There are a couple of key points to remember when making this:

  • your pan needs to be creaming hot. Set your element to max and allow it to come up to temp. And get ready for a bit of smoke, so an extractor fan is necessary unless you’re making them outside
  • they need to be very thin. For this reason, I’d say it’s basically a necessity to roll them out between 2 sheet of baking paper.
Makes about 10 6-inch tortillas:
  • 280g gluten-free flour
  • 1T psyllium husk
  • 1t baking powder
  • 1t salt
  • 75g butter
  • 2T neutral oil
  • 1/2 cup to 1 cup warm water
  1. Mix all the dry ingredients together and mix thoroughly.
  2. Rub the butter in with your finger-tips until it disappears.
  3. Add the oil and mash that in with your hands.
  4. Slowly add the water, mixing at each stage until until you get just to a pliable, clump of dough that holds together but isn’t yet sticky.
  5. Leave for 30mins for the dough to rest.
  6. Divide the dough into about 10 evenly sized balls.
  7. Grab two sheets of baking paper, place a ball of dough between them and roll them out to about a 5mm thickness.
  8. Now you can, if you like, trim your tortilla up with a sharp knife – so that it’s a neat circle as opposed to a rough, amoeba-shape.
  9. Repeat until with all the dough so that you have all the tortillas ready to rock. Note, they’ll be thin enough that they’ll probably be a bit tricky to get them off the greasproof paper – it helps to hold them upside down, been the paper and tease them off.
  10. Get a trusty pan (I use an old cast iron) on max heat and let it come up to basically screaming hot.
  11. Add a raw tortilla, watch it bubble in about 10s, flip it after about a minute (or when it’s started to take colour of the bottom) and cook on the other side for about another 30s or so.
  12. Repeat for all the remaining tortillas and leave in a stack to keep them warm (they’re at their most pliable and delicious whilst warm from the pan).
  13. Fill with your favourite Mexican delicacies and enjoy!

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