Tortillas are hugely popular in Australia thanks to their versatility. Perfect for wrapping up your favorite fillings, they can be used to make burritos, fajitas, or for a Mexican-themed tostada party! Use leftovers for a healthy lunch option the next day.
This recipe makes gluten free tortillas. Sure, they’re available in packs from most supermarkets these days. But, like so many foods, it’s hard to beat the homemade version.
Unlike yeast breads that require proving (proofing), the dough for these flat-breads takes less than 5 minutes to make. Cooking time is just as quick!
How to make gluten free tortillas
- 2 cups gluten free plain flour
- 1 tsp salt
- 1 tsp baking powder
- 2 Tbsp butter
- 1 cup water
- Add flour, salt, and baking powder to a large bowl and whisk to combine.
- Using fingers, mix in butter until it gets incorporated into the dry ingredients.
- Add water and mix with a wooden spoon until a dough forms. You may need to continue adding a little extra water if it is too dry.
- Knead dough on a floured surface until smooth. Don’t overwork the dough at this stage.
- Divide the dough into roughly 10 balls. Rolls the first ball into a circle and cook on a lightly oiled pan on medium heat. Once golden brown and bubbling, flip and cook the other side.
- Continue cooking the remaining tortillas and serve.
Rolling out: Working with gluten free pastry is a little more challenging than regular flour. You may find the dough starts to fall apart once it gets rolled thinly. Try placing the dough between two sheets of baking paper to help with this.
Keeping fresh: Your tortillas will start to lose their elasticity if they’re left out for too long. You can bring them back to life by popping them in the oven for 5 minutes on 180°F.
Filling ideas: You can fill tortillas with practically anything you’d add to a sandwich, and more! Add cheese, salad, sauce, mince, or any other type of meat. We made fish fajitas with this batch and they were amazing.
If you want your meat to burst with flavor, smother the meat in a dry rub of ground chili, paprika, cumin, oregano.
Below are the basic steps for making a tortilla and the dry spice rub for the meat.
We cooked the tortillas first because the fish only took a few minutes to fry. You can then slice the fillets into strips and add as a filling with the other ingredients.
Adjust the thickness to your liking
While some people enjoy super-thin tortillas, others love them thicker. Check out the extra-thick tortilla we made below. Just as tasty!