This recipe for Besan Tortillas (aka, garbanzo bean flour tortillas, chickpea flour tortillas) is really simple to make and they hold together fairly well. They are more like a pancake in texture, but they are significantly better than not having a tortilla at all, which is where I was when I went grain free.
Besan Tortillas
This recipe makes about 6 tortillas.
In a mixing bowl, whisk together:
2 1/2 cups besan flour (chickpea, garbanzo bean, gram flour)
2 tablespoons potato starch
1 teaspoon salt
1 3/4 cups hot water (hot tap water)
1 tablespoon olive oil
Allow the batter to rest about 15 minute. It will thicken to about the consistency of thin pancake batter. Using a 1/2 cup measure or ladle of the same size, pour the batter onto a fairly hot 10" to 12" skillet or griddle sprayed with olive oil cooking spray. Pour the batter in concentric circles going from the center outwards. Carefully use the back of the ladle/measure to smooth the dough into an 8" circle. Bake the tortilla on the hot griddle until the bottom is set, about 2 minutes, then carefully flip it over with a large spatula to set the other side. After flipping the tortilla, it will only take a few seconds for it to set. Remove the tortilla from the pan and place it onto a plate, as shown above. Repeat for the remaining tortillas, placing a paper towel or waxed paper between each one to keep them from sticking to each other.
Serve warm and fill as desired. I had Carne Picata Tacos in mine :)
As can be seen from the photo, I wrapped my taco in a paper towel to help it hold together, as well as, to keep my hands from getting messy.
I might try adding a packet of unflavored gelatin next time I make these to see if they'll hold up even better to being filled. They did work just fine as written.
Enjoy!
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