I am not claiming that there is anything even slightly authentic about this recipe or that it is in any way true to it’s Mexican roots. However, as I’m not sure there were many coeliac, vegan Mexicans back in the day, I think we can just call it the product of culinary evolution. A delicious, healthy product of evolution.
To make proper tortillas you need special lime treated corn flour and a tortilla press. This recipe is a fair bit more simple. If you don’t have chickpea or millet flour, don’t worry, just use the full 2 cups of plain flour – the other flours just add a bit of extra chewiness and depth.
To make proper tortillas you need special lime treated corn flour and a tortilla press. This recipe is a fair bit more simple. If you don’t have chickpea or millet flour, don’t worry, just use the full 2 cups of plain flour – the other flours just add a bit of extra chewiness and depth.
1 ½ cups plain GF flour plus extra for dusting
¼ cup chickpea flour
¼ cup millet flour
6 tablespoons oil plus extra for cooking
2/3 cup warm water
½ teaspoon salt
Mix the flour, salt and oil together with your fingers. Slowly add the warm water (bit by bit) and mix. You can do this with the dough hook of your food processor but it’s just as easy to do it by hand. You may not need all the water, just add until it all comes together as a dough, then dump the whole lot out onto your bench and knead with a bit of extra flour till you have a big lump of what feels like playdough. Roll it into a log, chop into 8 sections and cover with Clingfilm for half an hour.
You can use that time to make the filling or to chop a salsa or to drink a beer. Or better yet, to do all three simultaneously – because you can.
When the time is up roll your little dough balls flat with a rolling pin. We did it between two sheets of baking paper and didn’t have any trouble with the dough falling apart. Don’t make them too thin – I think you’re aiming more for cardboard than paper here.
Heat a fry pan, squirt with oil and cook those babies one by one until they’re done. This will take a minute or two per side, depending on how hot your pan gets. Slide them onto a baking paper lined sheet in a warm oven until you’re done.
If you manage to save any from the ravenous hordes they will keep in the fridge overnight and will re-heat just fine.
Olé!
¼ cup chickpea flour
¼ cup millet flour
6 tablespoons oil plus extra for cooking
2/3 cup warm water
½ teaspoon salt
Mix the flour, salt and oil together with your fingers. Slowly add the warm water (bit by bit) and mix. You can do this with the dough hook of your food processor but it’s just as easy to do it by hand. You may not need all the water, just add until it all comes together as a dough, then dump the whole lot out onto your bench and knead with a bit of extra flour till you have a big lump of what feels like playdough. Roll it into a log, chop into 8 sections and cover with Clingfilm for half an hour.
You can use that time to make the filling or to chop a salsa or to drink a beer. Or better yet, to do all three simultaneously – because you can.
When the time is up roll your little dough balls flat with a rolling pin. We did it between two sheets of baking paper and didn’t have any trouble with the dough falling apart. Don’t make them too thin – I think you’re aiming more for cardboard than paper here.
Heat a fry pan, squirt with oil and cook those babies one by one until they’re done. This will take a minute or two per side, depending on how hot your pan gets. Slide them onto a baking paper lined sheet in a warm oven until you’re done.
If you manage to save any from the ravenous hordes they will keep in the fridge overnight and will re-heat just fine.
Olé!
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