After our moderate success in using quinoa flour for chocolate cupcakes, I decided to try using it to make some tortillas. I was pleasantly surprised by the results. Homemade tortillas are actually really fun to make. My first time making tortillas could have been improved by one simple step, covering the fresh tortillas with an inverted cake pan to keep them warm. The steam softens them up so they are more pliable.
(This recipe is a conglamoration of many different recipes that I found online.)
- 1 1/2 cups quinoa flour
- dash salt
- 2 Tbsp warm olive oil (room temp is fine)
- 1 Tbsp minced chives (optional)
- 1/2 cup water
Mix flour, salt and chives, then stir in olive oil. Add water and knead for 3 minutes until the dough comes together. If you find that it is too sticky sprinkle additional flour until the dough is no longer sticky. Cover with a damp kitchen towel and let rest for 30 minutes. After resting, knead the dough again until smooth, then divide into 6-8 balls. Preheat a dry non-stick pan over medium heat.
On a floured surface roll each ball flat. The dough is fairly soft so it will be useful to have the largest spatula you’ve got on hand to transfer to the frying pan. I also used a pastry brush to brush off the excess flour before cooking the tortilla.
Cook each tortilla in the dry pan (no added oil) for 30-45 seconds on each side. You’ll see little bubbles forming on the surface when it’s time to flip the tortilla.
Remove each cooked tortilla to a plate and cover with an inverted cake pan until all the tortillas are cooked. Serve warm or store in an airtight container in the fridge for up to 5 days.