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2 cups Quinoa flour
½ tsp Salt
¾
cup Water
Stir together the flour
and salt, then add water. Knead until a stiff dough forms and divide into 4 large or 6 small portions. Dough will be very
sticky, so flour (quinoa flour) each section well. Place on a well-floured (quinoa flour) board and roll out to about 1/8”
thickness. Turn dough over and flour (quinoa flour) on both sides while rolling. Cool on a dishtowel or wire rack.
For
soft tortillas, heat a heavy frying pan over medium heat. Put each tortilla, one at a time, in the pan and cook about 3 minutes
on the first side, or until brown spots begin to appear on the underside. Flip with a spatula and repeat.
For crisp tortillas,
heat about ½” of olive oil in a frying pan until a small piece of dough sizzles. Put each tortilla in the pan,
one at a time, and cook until the edges turn brown. Carefully turn over and repeat. Cool on a dishtowel to absorb the oil.
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