Ingredients
Method
- In a large mixing bowl, add the gluten-free flour, baking powder, and salt. Stir them together until well combined.
- Pour in the warm water and add the vegetable oil. Use a spoon or spatula to mix until a rough dough forms.
- Knead the dough with your hands in the bowl until it comes together and no dry flour remains. Dough should be soft and slightly tacky.
- Heat a cast-iron or heavy skillet over medium-high heat while rolling out the tortillas.
- Pinch off dough about the size of a golf ball. Roll into a smooth ball. Repeat to make eight balls and keep covered with a towel.
- Place one dough ball on parchment paper, press into a flat disc, cover with another parchment or plastic wrap, and roll into a 7-inch circle.
- Transfer to the hot skillet. Cook for 30–60 seconds until bubbles form and lightly browned. Flip and cook the second side briefly.
- Move the cooked tortilla to a plate and cover with a towel to keep warm. Repeat with remaining dough.
- Once fully cooled, store in a plastic bag or airtight container in the refrigerator.
Notes
Roll dough thinner if tortillas feel too thick. Always cover unused dough to prevent drying. Can swap canola oil with olive oil or melted butter. For flavor, mix in garlic powder or herbs. Try cassava flour and tapioca starch for a grain-free version.