Rice Flour Tortillas by
This may seem like a lot of work, but it actually comes together very quickly and is so worth it to eat tacos!
Ingredients
-1 cup rice flour
-1/4 tsp salt
-2-3 tbsp olive oil or any neutral oil
-1/3-1/2 cup warm water (start with less, add if needed)
-1/4 tsp baking powder (for a slightly puffier texture)
Instructions
1. In a bowl, whisk together rice flour, salt (and baking powder if using).
2. Add the oil and about 1/3 cup warm water. Stir until a dough forms.
3. If it’s too dry, add water a tablespoon at a time until the dough is soft but not sticky.
4. Divide dough into 4 balls.
5. Place one ball into the center of a large, folded in half sheet of parchment paper and, using a flat surface such as a pan, press the ball down into a thin circle. The thinner, the better the end result, but it still has to be thick enough the it doesn't fall apart when you transfer it to the hot pan.
6. Heat a non-stick skillet over medium heat.
7. Cook each tortilla for about 1–2 minutes per side, until lightly golden and flexible.
8. Wrap in a clean towel to keep warm and soft.
2. Add the oil and about 1/3 cup warm water. Stir until a dough forms.
3. If it’s too dry, add water a tablespoon at a time until the dough is soft but not sticky.
4. Divide dough into 4 balls.
5. Place one ball into the center of a large, folded in half sheet of parchment paper and, using a flat surface such as a pan, press the ball down into a thin circle. The thinner, the better the end result, but it still has to be thick enough the it doesn't fall apart when you transfer it to the hot pan.
6. Heat a non-stick skillet over medium heat.
7. Cook each tortilla for about 1–2 minutes per side, until lightly golden and flexible.
8. Wrap in a clean towel to keep warm and soft.