This recipe is an adaptation from one I was sent by a visitor to the quinoa tips blog. Actually I have altered the recipe as the original one did not work very well. These tortillas are a bit “tart” in flavour on their own but with some vegetables or barbecue chicken on top they are fantastic.
Word of Warning
These are very filling due to the inclusion of the husks. One will be enough for most peoples appetite. As with all my recipes the amounts are always a bit rough. I never weigh or measure ingredients apart from using my favourite cup and it always works. This drives my wife mad, but that’s another story.
This recipe makes about 6 – 8 tortillas
This depends on how big you like your tortillas
- 3 cups (8 ounces) quinoa flour
- 2 tsp baking powder
- 1 tsp salt
- 4 tbls margarine (4 ounces)
- 2 cups of warm water
- 6 tbls psyllium husks
- Small amount of olive oil to cook the tortillas in the pan
Mix together the psyllium husks and the warm water and set them aside.
Mix the flour, the salt and the baking powder together and then add the margarine. Mix them together until the dough gets a crumble consistency.
Add the water mixture to the flour mixture, It is quite hard to mix the 2 mixes together. Start by using the back of a wooden spoon to press the mixes together. When you have a single dough you will have to knead it for about 3 minutes. Once the dough is fully mixed leave it to rest for 2 minutes.
Cut the dough into 6 -8 small balls and leave them for 5 minutes to rest once more. This resting is important to allow the 2 mixes to fully come together. They will roll out better that way. Roll them out with a rolling pin and flour so that the dough doesn’t stick, Start in the center and roll. they will not roll as thin as wheat flour tortillas.
Heat a pan with a tsp olive oil on a medium heat and when it is hot start cooking them. Turn them a cuple of times and then serve with your favourite topping.