Most of the time when we have Mexican dishes we just eat them with beans and/or rice. Frugal, simple, and neither require rolling out delicate rounds of dough. But, sometimes I just really want to have tortillas with our Mexican dishes!
Natalia can have neither corn or wheat tortillas. So, that means making them. I have tried buying them and just not letting her have some… but it went badly. She takes not being able to have things elsewhere with a stride, but it is different here. She wants to eat what everyone else is eating in her own home. Who can blame her?
As much as possible I also want everyone around our table to be able to eat the same thing. So, tortillas sans the gluten, corn, and even the gluten free norm of eggs, gums, and nut flours it is.
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- Mix everything but the baking powder together well. Let sit for 30 minutes (this allows the rice flour to absorb some of the water fixing the gritty problem rice flour sometimes has). It will be soft at first, because the pysillium husk absorbs a lot of water.
- Knead in the baking powder.
- Preheat a cast iron pan over medium heat for a few minutes.
- Separate the dough into 12 balls.
- Roll the dough out on a light floured piece of parchment paper very thinly (1/8"). Flip onto your hand, and peel of the parchment. Gently flip onto the hot skillet. While it is cooking you can start the next tortilla, but probably will not get to finish it. Flip the tortilla once it starts to bubble. Cook for a few seconds more.
- Put the cooked tortilla on a plate, top with a towel, and another inverted plate. This should keep them warm.
- Repeat with the other 11 or so tortillas.