I LOVE THIS RECIPE!!!! My recipes are like kids, I thought I could never pick a favorite but here it is! I use the cooked tortillas for thin pizza crust, sandwich wraps, taco’s breakfast burritos, with hummous dip and it has never failed me. The hardest part was getting used to rolling it out to a thickness I liked and transferring it to the pan but once you find a method that works for you, you’re set for life!
I multiply this recipe and keep the dry ingredients in the fridge so they are always ready to go. Then you just add a little water and oil and can whip them out in no time!
¼ cup each cornstarch, tapioca flour, potato starch (I am always out of something and make substitutions. This recipe is very forgiving. I use masa corn flour sometimes too)
½ cup brown rice flour
1 tsp salt
1 ½ tsp xanthan gum
1 generous tsp baking powder
1 ½ tablespoon oil
½ cup water, more if needed
Mix dry ingredients
Add oil and water a little at a time until it forms a pretty stiff dough (too stiff and they will crack when rolled out though) (if I’m making Pizza I add a little yeast to the water sometimes just for flavor)
Let rest 10 minutes
Divide into balls and roll out on floured surface or use four on parchment paper to form tortillas
Transfer to the hot pan by rolling them onto the rolling pin (like pie dough)
Cook on a hot non-stick skillet until it starts to bubble then flip and cook briefly (with or without oil)