Ingredients
24 g (5 tbsp) whole psyllium husk (rough husk form) – or 20 g if using powder
480 g (2 cups) warm water
360 g (3 cups) plain gluten free flour blend, plus extra for dusting
(Option: 50% finely ground white rice flour, 30% potato starch, 20% maize/corn flour)
1 tsp salt
50 g (¼ cup) sunflower oil or neutral oil of choice
Instructions
- Prepare psyllium gel: Mix husk with warm water in a bowl until it forms a gel (15–20 sec). Set aside.
- Mix dry ingredients: Whisk gluten free flour and salt in a large bowl.
- Add oil & gel: Make a well in the flour, add oil and psyllium gel. Mix with a wooden spoon until dough starts to come together.
- Knead dough: Work by hand, ensuring no dry patches. Dough should be springy and not sticky.
- Divide dough: Transfer to a floured surface. Divide into 12 portions and shape into balls. Cover with a towel.
- Roll out tortillas: Dust surface and top of dough with flour. Roll each ball into a thin circle (~9 in / 23 cm, ~1 mm thick).
- Cook tortillas: Heat a non-stick pan over medium-high heat. Cook each tortilla 45 sec–1 min per side, until bubbles form and dark brown spots appear.
- Keep soft: Transfer cooked tortillas to a clean towel and cover immediately. Repeat with remaining dough.
Notes
- Thin is key: Roll tortillas very thin for flexibility and puffing.
- Avoid drying out: Always keep rolled or cooked tortillas covered with a towel.
- Psyllium husk importance: Essential for soft, pliable texture in gluten free baking.
- Storage & reheating: Can be kept for 2–3 days; reheat with a touch of water and a lid for softness.
- Prep Time: 20 min
- Cook Time: 20 min