INGREDIENTS
- 1/2 C AP flour – sifted
- 1/2 C tapioca, almond flour, teff, etc
- 1/2 tsp Salt
- 1 tsp Clarified Butter
- 1/2 Cup Water
– - 1/4 C canola oil – in hot skillet
Optional: Substitute wheat flour, but pulverize it in a food processor
STEP BY STEP
- Combine flour and salt
- Mix butter into flour
- Drizzle water only until large crumbles begin to form
Add water 1 tsp at a time until a ball STARTS to form
If you add too much water, the dough will be sticky - Ball should NOT be sticky. If it is, add more flour.
- Cut the dough ball into eight pieces and roll into balls
- Flatten balls with hands
- Using a small lightly oiled tortilla press, or parchment paper circles
- Squeeze till flatter
- Heat 1/4 C canola oil to about 360º – 400º
- Carefully slide disks into oil and cook until browned
- Set aside on newspaper topped with a paper towel, blotting top with paper towel
- Serve hot as a side, with an egg on top, or make a breakfast sandwich
ALTERNATE PREPARATION STARTING WITH STEP 8
- Squeeze in tortilla press, then spray lightly with canola and put TWO disks together, the press again.
- You will NOT be frying these, but rather heating them in a dry pan.
- Carefully put the combined disks on a hot dry skillet and cook each face 20-30 seconds
- Flip and carefully remove one disk from the other
- Cook the “insides” that are now free from each other
- These are more like mini tortillas
