These Tortillas are proof that my confidence must be growing along with this blog. I’m finding courage to try new things all the time, I also think that as the children grow up they’re becoming more adventurous in their eating too so that certainly helps. One thing my two have ALWAYS loved is Mexican food. Chilli Con Carne, Nachos and Fajitas are all family favourites but I used to buy Bethany second rate wraps or cardboard pittas to fill. Today I decided I could do better and boy am I glad I did!
The recipe below made eight good sized tortillas and the whole family ate them with finger licking success, in fact, the non Coeliac members of the family decided that these were actually better than the glutenous ones that came packaged!
Quick to make and actually taste better than shop bought ones that are filled with gluten containing ingredients so there's no excuse not to make these!
- 250 g /8oz GF plain flour
- 1/2 tsp salt
- 1 tsp Xanthan Gum
- 5 tbsp vegetable oil
- 150 ml warm water
- Measure the flour into a large bowl and add the salt
- Add the oil one tbsp at a time, using a rounded knife cut through the flour to incorporate, the idea is to create a breadcrumb mixture like a crumble topping.
- Add the warm water 50ml at a time and continue to cut through the mixture with a rounded knife until all water has been added.
- Tip mixture onto a well floured surface and knead for several minutes, don't panic if it gets really sticky and sticks to the worktop, keep going and add a little more flour to the surface. After a while it will form a soft ball.
- Cut ball into half, then half again and repeat until you have 8 portions. Roll each portion into a ball and press flat on a well floured surface.
- Start to heat a dry, oil free frying pan.
- Using s rolling pin roll out the squashed dough ball so approx a tip of thumb to little finger span (8inches), the round will be super thin, almost see-through!
- You could strive for perfection and cut around the rolled dough using a plate to create a perfect circle, or like me you could think sod that and go for a rustic look.
- Fry for 30secs on one side and then turn over to repeat for another 30secs on the other side.
- Repeat process with remaining dough balls - you will probably need to wipe the frying pan clean from excess flour in between cooking to prevent burning.
- To complete the dish we used Old El Paso's Mild Fajita Kit mixed with chicken strips, red pepper and onion. The seasoning paste is gluten free but the sour cream herbs are not so we buy fresh sour cream, salsa and guacamole to dress the fajita.