Adapted from: Peas and Thank You by Sarah Matheny and Katarina Cermelj
Serves: 8 tortillas
Prep time: 10 minutes
Rest time: 20 minutes
Cook time: 20 minutes
Ingredients:
2 cup all-purpose flour (or GF alternative), can sub 1 cup for whole wheat flour
1 tsp baking powder
1 tsp salt
19 g (4 tsp) unsalted butter or vegan alternative
vegetable oil, for cooking
If using wheat flour:
120 ml - 240 ml (0.5 - 1 cup) water
If using GF flour:
16 g (0.56 oz) whole psyllium husk
285 g (1.25 cups) warm water
These tortillas get an A++. Not only are they simple to make, but they taste so fresh. I can seriously taste them through this screen. Don't have a rolling pin? Use an old jar to roll them out (I did this a few times... before buying the pictured rolling pin).
I have made them with gluten-free flour and vegan spread (butter) successfully. They are a bit tender to flip, but overall they are indistinguishable from the original.
Messy to make? Slightly. Quickly though? Definitely. I had three hungry and tired kids who were happy to wait patiently whilst I made them for dipping our chili one cold winter night. It was the perfect hearty addition. They also hold up as taco shells and are great for reheating (if you somehow manage to have leftovers).
When I discovered the use of whole psyllium husk for softer GF baked goods, I immediately knew I needed to check The Loopy Whisk for a recipe. The gluten-free variation below is inspired by Katarina's.
Ingredients:
2 cup all-purpose flour (or GF alternative), can sub 1 cup for whole wheat flour
1 tsp baking powder
1 tsp salt
19 g (4 tsp) unsalted butter or vegan alternative
vegetable oil, for cooking
If using wheat flour:
120 ml - 240 ml (0.5 - 1 cup) water
If using GF flour:
16 g (0.56 oz) whole psyllium husk
285 g (1.25 cups) warm water
Directions:
1. In a large bowl, combine the dry ingredients and set aside.
2. If making the GF version, mix together the psyllium husk and 285 g water and set aside to gel.
3. Add the butter to the dry ingredients, and work it into the flour until fully incorporated.
4-1. If making the GF version, add the psyllium gel to the flour-butter mix, working it in with your hands. until a soft dough forms.
4-2. If using wheat flour, add the 1/2 cup - 1 cup water to the flour-butter mix, a few tbsps at a time, working it in with your hands until a soft dough forms. Not all of it may be used.
5. Knead the dough until no longer sticky (1-3 minutes).
6. Divide the dough into 8 even-sized balls and set aside for 10-20 minutes to rest.
7. On a floured surface, roll the dough thin in a circular shape.
8. Heat a non-stick skillet to medium heat and add about 1/2-1 tsp vegetable oil. Carefully transfer the tortilla to the skillet and cook until puffy and golden on both sides (1-2 minutes each side).
9. Repeat steps 6 & 7 until all the tortillas are cooked.
10. Serve immediately or store in an air-tight container in the fridge.
Comments
Post a Comment