Description
This gluten-free tortilla recipe yields soft, pliable tortillas perfect for wraps and tacos. Made with simple ingredients and cooked quickly on a hot skillet, these tortillas are an easy and delicious alternative to traditional wheat flour tortillas.
Ingredients
Scale
Ingredients
- 1 cup gluten-free flour
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon olive oil
Instructions
- Mix Dry Ingredients: In a bowl, combine 1 cup gluten-free flour and 1/4 teaspoon salt thoroughly to ensure even seasoning.
- Add Wet Ingredients: Pour in 1 tablespoon olive oil and 1/4 cup water to the dry mixture for moisture and fat content that aids in softness.
- Knead Dough: Work the mixture with your hands until smooth and elastic, forming a cohesive dough ball.
- Divide Dough: Separate the dough into small, evenly sized balls to ensure uniform tortilla size and cooking.
- Roll Out Tortillas: Flatten each dough ball into a thin, round circle using a rolling pin or flat surface.
- Cook on Skillet: Heat a dry skillet over medium-high heat, then cook each tortilla for 1-2 minutes per side until lightly browned and cooked through, resulting in soft, pliable tortillas.
Notes
- Use a well-heated, dry skillet to achieve the best texture and light browning without oil.
- Adjust water slightly if the dough feels too dry or sticky to get the perfect consistency.
- Store cooked tortillas wrapped in a kitchen towel to keep warm and soft before serving.
- If desired, warm tortillas again briefly on the skillet before serving.
