Gluten free tortillas without xanthan gum
Makes 7-8 medium tortillas of 25cm diameter (10 inch)
Equipment
- 25-30cm cake tin or bowl with a sharp lip, for cutting out the tortillas (10-12 inches)
Ingredients
- 300 g white rice flour
- 150 g tapioca flour
- 15 g psyllium husk powder
- 7.5-10g fine salt
- 20 g white sugar
- 50 g butter, cubed into small cubes (regular or vegan)
- 100 g thick plain yoghurt (I used Greek yoghurt) (regular or vegan)
- 300-350g boiling water (according to your dough)
Instructions
- Whisk together all the dry ingredients in a large bowl.
- Add the butter, yoghurt and boiling water and use a spoon to quickly stir the dough together. Quite quickly, it should become a moist but cohesive dough that you can pick up (be careful though, it will be hot!). Use the boiling water conservatively and add more if needed to form a dough that is moist but not overly sticky or wet. The dough should be moist and feel a little bit elastic. If it doesn't feel elastic at all, add more boiling water a little at a time.
- Allow the dough to sit for a minute or so, then place onto a dry clean bench top. Knead for a minute or just until it forms a smooth, moist ball of dough. Cover with the bowl you mixed it in for 2-3 minutes
- Flour a bench top with tapioca flour. Divide the dough into 7-8 balls. I find these tortillas are best when made really thin – they are more flexible and less doughy.
- Take the first piece of dough and roll it out as thin and wide as you can. Use a large mixing bowl with a sharp lid or a spring-form cake tin edge to cut a circular tortilla out of your dough. I aim for 25-30cm large. Make sure the dough is larger than the bowl before you cut. Press down and wriggle gently to ensure a clean cut.
- Gather the scraps back into the dough and repeat with the remaining dough until you have all your tortillas.
- Preheat a large skillet or frypan over a medium heat. Once hot, add a scant amount of ghee or oil if you're using it. Add the first wrap and cook for 1-2 minutes before flipping to cook on the other side.
- The tortilla should look cooked through and have some lightly browned spots. Repeat with the remaining tortillas, stacking them on a cooling rack as they cook to keep them soft and flexible. If you find them too crunchy after cooking, microwave them to loosen them up.
- Store leftovers in an airtight container in the fridge. To use, simply microwave or heat in a steamy oven to restore their flexibility. See notes for freezing.
Notes
- Read the body of the post for notes on hydration.
- You can experiment with the wholegrain to starch ratio of these tortillas. A larger proportion of wholegrain flour (350g-ish) and a smaller proportion of starch (100g-ish) or even lower. See the body of the post for my buckwheat wrap recipe which uses 100% wholegrain flour (buckwheat).
- Tips for rolling and cutting the dough can all be found in the body of the post.
- These tortillas freeze and defrost brilliantly. My one tip is not to freeze them warm or they risk sticking together. On that note, don't defrost them in a stack or they might stick together/make the other tortillas soggy.
Tried this recipe?Let us know how it was!