These are great for big burritos or soft tacos. Roll them thicker for gordita-style or even naan bread!
IMPORTANT NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 C Baking Mix equals approx. 125g
Makes about 4 Burrito-size or 8 Taco-size thicker (gordita-style) Tortillas
INGREDIENTS
2 1/4 C MULTI-USE PIZZA & WRAP MIX (280g)
1 C Water (240g)
1 C Egg Whites (240g)
1/2 t Sea Salt
1/2 t Xanthan Gum (optional)
TIP:
The Xanthan Gum isn't necessary, but it makes a sturdier wrap.
DIRECTIONS
TIP: Parchment paper (cut to size) works best here for rolling/pressing the tortillas, and for baking them.
1. Preheat oven to 325° F.
2. In a medium-size bowl, combine all ingredients.
3. Let the dough rest 15 minutes, then mix again until a soft, sticky dough forms.
4. Use damp hands to remove 4-6 T of dough at a time and roll into balls.
5. I like to use a rolling pin and two sheets of parchment paper to roll or just press into round tortillas
6. Peel off the top sheet of parchment paper and use the bottom sheet to transfer each tortilla to your sheet pan, placing it upsidedown on the pan and peeling the paper off.
To Cook: Place tortillas on a lined sheet pan and bake for about 12 minutes until centers are firm. You can also use your microwave but the oven produces the most even baking results. To Microwave: 1 tortilla at a time flipping halfway through until the center is firm and cooked through. The length of time will depend on the wattage of your microwave, generally 30-60 seconds. The tortillas can also be cooked in a very lightly greased skillet 1-2 minutes per side.
To fry the cooked tortillas use very hot oil and make sure the centers are cooked through first or the edges may start to burn before the centers brown.
FOR TORTILLA CHIPS
Follow the steps to make the tortillas, pressing them thinner rather than thick. After baking, cool and stack them. Use a large knife to cut a stack of them into 8 sections like you would cut a pie. Scatter them back on your baking sheet and bake a little longer until crisp all the way through, about 6-8 more minutes.
Or, place in the Air Fryer and cook at 360 degrees until crispy.
To Fry: Fry in small batches in very hot oil until crispy. Drain on paper towels and sprinkle with sea salt.