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Quinoa Tortillas




Source of Recipe


Linda Robinson


Recipe Introduction


Origins Unknown



List of Ingredients




1-1/2 cups quinoa flour
1/4 teaspoon sea salt
3/4 to 1 cup of lukewarm water
Ghee or olive oil for cooking


Note: Some people who are sensitive to casein still may have a reaction when using Ghee.

Recipe



Mix everything up with a fork.

Gather the dough into a ball and knead until it is no longer sticky, then cover with a towel and let it stand 1 hour. (If you have trouble with stickiness, try adding a little rice flour to the mix.)

When you are ready to roll out the dough, put a heavy skillet to heat on a medium setting and add a few drops of ghee or light olive oil.

Put down some plastic wrap on a flat surface like a counter or big bread board and sprinkle both the wrap and your rolling pin with a little quinoa flour.

Pinch off a ball about the size of a walnut and recover the bowl with the towel.

Place it in the middle of the plastic wrap and cover it with another piece of plastic wrap.

Roll it out carefully to about a 4-5 inch diameter.

The tortilla should be about 1/8th inch thick.

Place the tortilla in the heated skillet and let it bake for about 30 seconds. It will blister and rise a little.

Turn over and bake the other side.

Remove from the skillet and place on a plate lined with a paper towel.

Cover with a towel.

It takes a few tries, but once you get the knack of rolling out and peeling the tortilla from the plastic, you can make a tortilla while one is baking in the skillet and have a nice assembly line going. These tortillas are best eaten fresh, but they can be refrigerated for a day or two and frozen as well. If you really like making them, it's a good idea to invest in a tortilla press, which helps simplify and streamline the process. You can also make chips from these tortillas by cutting them into wedges and baking them in the oven at 350 degrees until crispy.