2 Cups Cybele Pascal's Basic Gluten-Free Flour
1 Cup Tapioca Starch
1 Tablespoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Xanthum Gum
1 teaspoon salt
1 Tablespoon sugar
Sift together and add:
1/2 Cup softened butter
1 Cup strained plain greek yogurt
Knead everything together. The dough should be easy to handle. For best results, let it sit covered for a few hours.
If you feel the dough is too dry, add a couple tablespoons of milk or water to help combine everything a little better.
Rolling out your tortillas:
Start heating up your skillet to medium heat. Layout parchment paper, then grab a small handful of dough and cover it in tapioca starch and roll out with a rolling pin. I find it easy to get them very thin, but they taste great a little thicker too. To get a perfectly round tortilla, find a plate the size you would like and place it over your rolled out dough. Then cut around the plate with a butter knife. The scraps can easily be worked back into your remaining dough. Place the dough on the skillet and watch for it to bubble up a little bit, that is when you flip it and let it cook on the over side. Enjoy!
