Total Time
20mins
Prep 15 mins
Cook 5 mins

From Bob's Red Mill website posted in response to a recipe request. Tortillas can be stored in refrigerator up to 3 days or place cooled tortillas in a large ziplock bag and freeze for up to 3-4 weeks. Cooking time approximate.

Ingredients Nutrition

  • 12 cup black bean flour (Bob's Red Mill preferred)
  • 12 cup water
  • 14 teaspoon sea salt
  • 12 cup flour, unbleached
  • 34 teaspoon baking powder
  • 1 12 tablespoons canola oil or 1 12 tablespoons vegetable oil

Directions

  1. Mix all ingredients together in a medium size bowl.
  2. Turn out onto a lightly floured work surface and knead about 5 minutes, until elastic, add more water if needed.
  3. Let dough rest 15 minutes, divide dough into 6 equal portions and roll into balls.
  4. On a lightly floured surface, roll balls out until very thin and round.
  5. Preheat a 10" or 12" nonstick skillet until hot, do not use any oil.
  6. Place tortilla round in skillet and cook each tortilla one at a time until golden brown on each side.
  7. Serve immediately.
  8. Tortillas can be kept warm in the oven as you cook remaining rounds.

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