Whole Grain Flour Tortillas
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter), plus more as necessary and for sprinkling
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (34 g) sweet white sorghum flour
1/4 cup (30 grams) teff flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 tablespoons (21 g) extra-virgin olive oil
7/8 cup (7 fluid ounces) water, at room temperature (plus more as necessary)
In a large bowl, place the all-purpose flour, xanthan gum, sorghum flour, teff flour, baking powder, and salt, and whisk to combine well. Create a well in the dry ingredients, add the oil and water and mix to combine. Press the dough together into a ball with your hands. It should be relatively stiff, but not so dry that it crumbles. If it’s too soft, add more all purpose flour by the tablespoon and work it into the dough. If it is too dry, add more water by the tablespoon.
Divide the dough into 6 equal parts and roll each piece into a ball. Work with one piece of dough at a time, cover the rest and cover with plastic wrap to prevent them from drying out. Place the piece of dough on a lightly floured surface and sprinkle the top lightly with more flour. Using a rolling pin, roll the dough into a round a bit more than 1/8-inch thick (the thickness of a nickel – no thinner!). For neat edges, take the optional additional step of using the lid of a pot or a 6-inch round cake cutter to cut away a perfect-sized round. Gather the scraps and set them aside with the remaining pieces of dough.
Carefully place the raw tortilla in the hot skillet. Allow to cook undisturbed until it begins to pull away from the pan around the edges (about 45 seconds in a hot pan). With a flat, wide spatula, flip the tortilla over and press it down with the spatula for about 15 seconds. This second side will not blacken or brown much. Remove the tortilla from the skillet and cover with a moist tea towel. Repeat with the remaining dough (using all the scraps, you should be able to get a total of 8 6-inch tortillas but the number will vary based upon how thinly you roll the dough), stacking the tortillas under the towel.
Wrap the tortillas tightly in the towel until ready to use. They should stay pliable for a few hours wrapped in a moist towel. Refresh them in a hot, dry skillet before serving.