Watch our video, or follow the text recipe below!
3 c (12 oz or 340g) Better Batter Gluten Free Flour
2 tsp baking powder
1 tsp salt
4-6 Tbsp solid fat (shortening, lard, etc)
About 1 1/2 c warm water (reserve 1/2 c)
Mix all your dry ingredients together – except the fat- until evenly mixed.
Add the fat and mix until the mixture resembles cornmeal.
Add 1 c water and mix – the mixture should resemble pliable, non-dry play-dough, and the dough should not crack when rolled out very thin (it should not stick, either!). If the mixture is too dry, add up to 1/2 c extra water, a little at a time.
VERY lightly flour a rolling surface, and break the dough into about 8 even pieces. Roll each piece out into about a 12-13 inch circle, about 1/8 inch thick. If you would like (for best cooking), use a pie plate and a knife or spatula to even the edges into a 12 inch tortilla.
Roll up the dough into a cigar shape, for easy transfer. Repeat with remaining pieces and cover with a damp towel.
Heat a very heavy, flat surface to medium high heat.
Transfer the tortilla to the surface and unroll until it is flat.
Using a slightly damp tea towel, folded into a little packet, press down on the tortilla as it cooks/puffs, to ensure all surfaces touch the hot pan. Cook for a minute each side.
When cooked, transfer to a plate or container and cover with a damp towel. Continue to cook and stack on top of the other tortillas. Allow to steam for about 2-5 minutes, then use as desired.