Gluten free tortillas

[Mark]

I just found this recipe yesterday and tried it out. I was VERY pleasantly surprised at how well the tortillas held up considering I didn't use anything but millet flour, water and a dash of salt. As I was making the tortillas, the idea hit me that this might make an excellent pie crust as well. The tortillas sure handled like a good pie crust should. I'll have to try it soon and get back to everyone with my results. Here's the link, and then the recipe in case the link ever goes dead.

http://www.bookofyum.com/blog/gluten-fr ... -4403.html

Ingredients
2 cups millet flour
2 cups water
salt to taste

Optional seasonings
1 shallot- minced
1 to 1/4 green chili- minced (amount depends on spiciness of chili and your preference)
3 tbsp. cilantro, diced

Directions
Bring water to boil in a saucepan and add flour. Do not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover.

Take a quart size freezer safe ziploc bag and cut out the sides. For rolling method, roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag. Either way, peel your tortilla from plastic and place on a plate. Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread.

[johnsmith23687]

Here,I read your new research in the food world.I want to follow just your new recipe because I only want o taste a new thing so I will try it at home.After seeing the process It will be very simple to cook at home.