March 11, 2021
Flour-Style Tortillas (10-inch press)
Gluten-Free Flour-Style Tortillas (10-Inch Press)
Ingredients:
- 2 cups Better Batter Pizza Mix
- 1 ¼–1 ½ cups warm water
- 3 tbsp oil or more for softer tortillas
- 1 tsp US Wellness Meats All-Purpose Seasoning
Instructions:
Mix the Dough
Combine pizza mix and seasoning in a bowl.
Add oil and 1 ¼ cups warm water.
Mix until dough forms. Add small splashes of water if needed. Texture should be soft and slightly tacky — like soft biscuit dough.
Light Knead. Knead gently for 1–2 minutes until smooth. Don't overwork — gluten-free dough just needs hydration, not development.
Rest in Ziplock Bag. Place dough in a Ziplock bag. Press out air and rest 15–20 minutes at room temperature. This step is KEY for flexibility.
Portion Divide into 6 equal balls for 8–9-inch tortillas. For full 10-inch tortillas, divide into 4–5 larger balls.
Press (10-inch press). Place between parchment or plastic liners. Press evenly — don't slam it down. If edges crack, dough needs 1 tsp more water.
Cook Preheat cast iron skillet to medium. Cook 45 seconds first side (until light bubbles form). Flip and cook another 30–45 seconds. You want light golden spots — not crispy.
Steam & Keep Soft. Stack in a towel and cover immediately. Steam keeps them pliable.
Chef Notes:
More oil = softer, more "flour tortilla" texture
Slightly undercook for maximum flexibility
Reheat wrapped in damp towel for 15 seconds if needed
Credits for recipe:
Author: Chef P. Daniel Moran
Photographer: Chef P. Daniel Moran
Link to Daniel's socials https://www.instagram.com/danielp_gf_df_chef/?hl=en
Link for the US Wellness Meats All-Purpose Seasoning
Find it on Instagram: https://www.instagram.com/p/DVG0qv8jhwK/?hl=en&img_index=1
