Description
These rice tortillas are a simple, gluten-free alternative to traditional wheat tortillas, crafted with just a few basic ingredients. Soft and pliable, they cook quickly on a hot skillet and can be used for wraps, tacos, or as a side to your favorite dishes. Perfect for those seeking a light and tasty wrap option without gluten.
Ingredients
Scale
Dry Ingredients
- 2 cups rice flour
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup warm water
- 1 tablespoon olive oil
Instructions
- Mix dry ingredients: In a large bowl, combine 2 cups of rice flour and 1/2 teaspoon of salt thoroughly to ensure even seasoning throughout the dough.
- Add wet ingredients: Pour in 1 cup of warm water and 1 tablespoon of olive oil to the flour mixture. The warmth of the water helps to bind the dough effectively.
- Knead the dough: Using your hands, knead the mixture until it forms a smooth and pliable dough without cracks or dryness. This usually takes a few minutes.
- Portion the dough: Divide the dough into equal small balls, about the size of a golf ball, to ensure evenly sized tortillas.
- Shape the tortillas: Flatten each ball into a thin, round tortilla shape, approximately 6-8 inches in diameter, using your hands or a rolling pin on a lightly floured surface.
- Cook on skillet: Heat a dry, non-stick skillet or cast-iron pan over medium-high heat. Place each flattened tortilla onto the hot skillet and cook for 1-2 minutes on each side, or until lightly browned spots appear and the tortilla is cooked through but still flexible.
Notes
- Ensure the water is warm, not hot, to help activate the rice flour without cooking it prematurely.
- If the dough feels too sticky, add a small amount of rice flour gradually while kneading.
- Use a non-stick skillet or a well-seasoned cast iron pan for best results to prevent sticking.
- These tortillas are best enjoyed fresh but can be stored wrapped in a cloth and warmed before serving.
- To keep tortillas soft, cover them with a clean kitchen towel immediately after cooking.
