Bready Tortillas
When I developed this recipe I wanted the tortillas to have what I call “pull,” meaning if I pulled a tortilla in opposite directions it wouldn’t break apart. That’s where the “bready” part of the recipe title comes in and also what makes these tortillas perfect for tacos anytime of day. The secret ingredient to yield the nice chewy texture? Masa harina.
Masa harina is a flour made from dried maize that’s been soaked and cooked in water with lime. This corn flour, a staple in Mexican cooking, also happens to be high in fiber, magnesium and niacin, an essential B vitamin that converts food into energy and promotes a healthy nervous system.
Until we eat again,
Bready Tortillas
Gluten-free all-purpose flour and masa harina give these tortillas a nice chewy texture.
gluten-free ≈ dairy-free ≈ soy-free ≈ refined sugar-free ≈ egg-free
MAKES 12
Prep Time 12 minutes (plus rising)
Cook Time 8 minutes
INGREDIENTS
2 cups My Gluten-Free All-Purpose Flour
¾ cup masa harina
2 teaspoons baking powder
¾ teaspoon salt
5 tablespoons non-hydrogenated shortening
¾ cup plus 2 teaspoons lukewarm water
DIRECTIONS
1. In a large bowl, whisk together the flour, masa harina, baking powder and salt. Add the shortening and using your fingers or a fork, blend together until coarse crumbs form. Add the water and using a fork, stir to combine. Working on a piece of parchment paper, knead together the dough until smooth. Divide into 12 pieces, shape loosely into a ball and cover with plastic wrap.
2. Heat an ungreased cast-iron skillet over medium heat. On a piece of parchment, cover a dough ball with a piece of plastic wrap and flatten with a glass pie plate, pressing down gently and evenly in a circular motion to form a circle. Place the tortilla in the hot skillet, turning once, about 45 seconds on each side. Repeat with the remaining dough.
QUICK RECIPE SWAPS
non-hydrogenated shortening → unsalted butter
