Wheat Corn Tortillas
In a bowl, mix all the ingredients except water. Knead into a firm dough, adding warm water, a little at a time. Cover the dough with a kitchen towel and allow to rest for 30 minutes. Make 12-16 small balls and use a tortilla press to form small tortillas. Alternatively, if you don’t have a tortilla press, dust a flat surface with dry wheat flour and roll out the dough balls into evenly thin tortillas, about 4″ in diameter. Heat an iron skillet or tawa and roast the tortillas, one at a time, on both sides until they are done. Cover and keep until they are served.
Makes 5-6 tortillas
Photo by Vinita Punjabi
- Breads
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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