Praise The Goddess Flour Tortillas

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• 3/4 cup mochiko sweet rice flour
• 3/4 cup brown rice flour (if on gluten free diet do not use barley) or 3/4 cup barley flour (if on gluten free diet do not use barley)
• 2 tablespoons potato flour, see note
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon oil
• 2/3-3/4 cup water

Recipe

• 1 mix together dry ingredients.
• 2 whisk together oil and water; pour into the dry ingredients.
• 3 mixing with a fork, and then your hands, work batter into a pliable dough.
• 4 add additional flour or water if needed.
• 5 break off pieces of dough and roll into small balls (golf ball size).
• 6 place one ball between two sheets of plastic wrap; flatten into a circle with the palm of your hand.
• 7 then, with a rolling pin, roll out into a thin tortilla.
• 8 heat a cast-iron skillet or nonstick griddle over high heat.
• 9 lightly oil the skillet.
• 10 gently remove the top wrap from tortilla and flip the tortilla onto the palm of your hand.
• 11 remove the bottom wrap and drop the tortilla into the hot skillet (reuse the plastic wrap for remaining tortillas).
• 12 while first tortilla is cooking, flatten another one and get it ready to fry.
• 13 flip tortilla in skillet after 20 to 30 seconds and cook on the other side, until lightly browned on both sides.
• 14 adjust the heat to brown quickly and not dry out the tortillas.
• 15 remove cooked tortilla; place it on a paper towel.
• 16 continue with the remaining tortillas, stacking the cooked tortillas on top of each other.
• 17 they will stay warm and pliable.
• 18 use immediately, or refrigerate and use within a couple of days, or freeze.
• 19 warm slightly to make them soft and pliable again.
• 20 note: do not use potato starch; it's different from potato flour.
• 21 also, before using the rolling pin, you can use a tortilla press instead of your hands to help create a more uniformly round tortilla, but hands work just fine too.