Brown Rice Tortillas
Brown rice flour is a staple in Mexican cooking for several reasons. The most obvious of these reasons is its use by Mexican cooks in combination with maize, chiles, and beans. It’s also used in the making of tortillas. Brown rice flour is also an important ingredient in many Asian dishes, including stir-fries, soups, and noodles. However, it is not always available in American grocery stores, so you’re sometimes forced to buy it online.
Ingredients
- 1/2 cup Brown rice flour
- 1/2 cup Arrowroot flour or starch
- 1/2 tsp Salt
- 1/3 cup Water boiled and hot
- 3 tbsp Avocado or coconut oil
- 1/2 tsp Psyllium husk powder
Instructions
- Mix brown rice flour powder, arrowroot flour or starch powder, and salt in a bowl.
- Pour the water into the bowl, then add the oil. Mix the ingredients together to create a dough. Mix it well until a smooth texture forms. Make sure you do not over-knead it.
- Make smaller balls from the smooth dough by dividing it into four or five pieces. On the working surface, sprinkle loose flour. Roll out each dough into smooth and thin tortillas with a rolling pin.
- Put parchment paper on both sides so they won’t stick. Heat up a dry skillet on low medium heat. Cook each tortilla in the skillet one at a time. It is not necessary to use any extra oils or moisture.
- Top with your favorite toppings. The soft taco shells you can make with it are amazing. Cut the tortillas into manageable chip sizes if you’d like to eat them with salsa.