Quinoa Tortillas

Photo by Shohreh D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 4

    cups quinoa flour

  • 3/4

    cup brown rice flour

  • 1

    teaspoon salt

  • 1

    teaspoon olive oil

  • 1-1/4

    cup hot water

Directions

Combine all ingredients in a bowl. Mix, knead (until you have a smooth dough) and separate into about 18 balls. Open the press and sandwich a semi-flattened dough ball between two sturdy plastic bags. Place on top of your press fold the handle over and flatten the tortilla. Carefully peel off the plastic bags. If the tortilla really sticks to the plastic, the dough is too wet. It should come off fairly easily with out too much resistance. Place the tortillas in an un-oiled, non-stick pan and cook for about 1 minute on each side (just a few golden brown spots is done - too many spots is overdone). Note: These do not have a long shelf life. Store them in the fridge and eat them within 3 days.

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