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| Rice Flour Flat Bread (Tortillas) |
These are really bland to eat. Better pair them with a spicy chutney, hummus, or other potently flavored spread.
Approx calories: 816 (divide this by the number of pieces made)
Ingredients
1 c rice flour
2 c water
2 tbsp olive oil
1/2 tsp sea salt
additional rice flour for dusting
Directions
1. In a small saucepan, heat water, oil, and salt until it just comes to a boil. Remove from heat.
2. Add rice flour to a large bowl. Slowly pour in the hot water, stirring to combine with the flour with a wooden spoon. (I tried stirring with a rubber spatula and that didn't quite work.)
3. Generously flour a silicone mat with rice flour. Be sure to flour the rolling pin as well, this does get a bit sticky but less sticky as the dough cools down.
4. Roll out the dough to form a log and divide into equal portions. Depending on how small or large you make the portions, you can easily divide this into 8, 10, or 12 pieces.
5. Form a ball with each piece and flatten with the palm of your hand. Gently roll it out into a circle or rectangle. Don't press too hard on the dough or it will stick to the rolling pin.
6. While you are rolling out the dough, heat a cast iron skillet without oil. When it is hot, place one flat bread on the skillet. As the water in the dough steams off, bubbles will appear on the top. Flip the bread over with an offset spatula or flat sided tongs. (I used a pie server because it was my only offset flat utensil).
7. Remove cooked flat bread and set onto a plate with a clean kitchen towel. The towel will absorb whatever steam comes off the flat bread. Repeat with the remaining pieces of dough.
