Ingredients
4 cups quinoa flour
3/4 cup brown rice flour
1 tsp. salt
1 tsp. olive oil
1-1/4 cup hot water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
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Step 1 - Combine all ingredients in a bowl. Mix, knead (until you have a smooth dough) and separate into about 18 balls. Step 2 - 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. Step 3 - Place the tortillas in an un-oiled, non-stick pan and cook for about 1 minute on each side. Note: These do not have a long shelf life. Store them in the fridge and eat them within 3 days. Eat and Enjoy!