Gluten free tortilla
|100 g||tapioca flour|
|110 g||millet — flour|
|1 tsp||xanthan gum|
|3/4 cup||water — warm|
|flour — for rolling|
Mix flour & salt together in a bowl.
Rub margarine into flour with fingers until the mixture has a fine even texture.
Stir in water to make a soft dough – add more water if needed.
Knead on a lightly floured board until smooth – about 2 – 3 min.
Divide dough into 8 equal pieces, Form the dough into balls. Cover with
plastic wrap and allow the dough to rest in the fridge for 20-30min.
On a lightly floured board, roll out to 15cm diameter rounds, turning
it over several times. As the dough thins out, it becomes quite
fragile. Work gently.
Set aside & stack between wax paper.
Repeat with rest of dough.
Heat an ungreased, large heavy skillet to med/high heat.
Place a tortilla in skillet & cook until the top is bubbly &
the bottom is flecked with brown. Flip over and brown other side.
These babies need to be cooked quickly. If you do it slowly and on low
heat, they’ll become crunchy, rather than the soft bendable texture of
a proper white flour tortilla.