Flour Tortillas
 
Prep time
Cook time
Total time
 
Author:
Yield: 10 (6-inch) tortillas
Ingredients
  • 48 grams (½ cup) brown rice flour
  • 58 grams (½ cup) white rice flour
  • 58 grams (½ cup) sorghum flour
  • 51 grams (6 tablespoons + 2 teaspoons) tapioca starch
  • 70 grams (6 tablespoons + 2 teaspoons) sweet white rice flour
  • Scant ½ tsp xanthan gum
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 58 grams (5 tablespoons) vegetable shortening*
  • 156 ml (¾ cup) warm water (85-90°F)
  • Tapioca starch for dusting
Procedure
  1. Make the dough: Sift the flours, xanthan gum, salt and baking powder into a large mixing bowl and whisk to combine thoroughly. Break pieces of the shortening (or lard) into the bowl with your fingers, and use your hands or a pastry blender to work the fat into the dry ingredients until bits of fat are distributed throughout - you’re looking for a texture similar to slightly damp sand, and there shouldn’t be any chunks larger than peas.Drizzle in the warm water and mix with a fork or wooden spoon until it begins to come together, then knead the dough until soft and smooth. Remember Play-Doh from when you were a kid? That’s what you want it to feel like. If your kitchen is very dry and the dough is cracking or crumbly, knead in more warm water a teaspoon at a time until you get the right consistency. Wrap the dough tightly in plastic and refrigerate for at least one hour.
  2. Press the tortillas: Remove the dough from the refrigerator and allow it to sit at room temperature for a few minutes before proceeding - when you roll it out it should be cool, but not cold. Meanwhile, preheat a cast iron pan over medium-high heat for at least 5 minutes or until hot. Divide the dough into 10 equal portions (about 50 grams each) and roll into balls. Line a sheet pan with parchment and lightly dust the parchment with tapioca starch; set aside.If you have a tortilla press, now would be the time to get it out. Cut two circles out of wax paper and lay one on the bottom of the press. Dust the surface lightly with tapioca starch, place a ball of dough in the center, sprinkle on a light dusting of tapioca, and set the other circle of wax paper over the dough. Press the lid down to flatten the dough. Peel off the wax paper and transfer the tortilla to the prepared sheet tray, using a 6-inch metal cake cutter to trim the edges if desired. Repeat the process with the remaining dough.Don’t have a tortilla press? Not to worry, you can achieve the same results with a glass pie plate or heavy skillet and a rolling pin. Lay a sheet of wax paper on your work surface and dust lightly with tapioca starch. Set a dough ball in the center, dust the dough with a bit more tapioca, and cover it with another sheet of wax paper. Place a glass pie plate or heavy skillet on top and press down firmly and evenly to flatten the dough. If the tortilla looks too thick after pressing, use a rolling pin *over the wax paper* to roll out the tortilla to the desired thickness. Peel off the wax paper, transfer the tortilla to the prepared tray, and use a 6-inch metal cake cutter to trim the edges if desired. Repeat the process with the remaining dough.
  3. Cook the tortillas: Transfer one tortilla to the preheated skillet and cook for 45-60 seconds, until bubbles puff up all over the surface and the underside begins to brown. Flip the tortilla and cook for about 45 seconds on the other side. Both sides should have nicely browned spots. Transfer the cooked tortilla to a plate and repeat with the remaining tortillas, stacking the cooked ones on the plate as you go. When finished, cover the stack of cooked tortillas with a warm kitchen towel until ready to serve.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/flour-tortillas/