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In a bowl, whisk together the psyllium husk and warm water. After about 15-20 seconds, a gel will form. Set aside until needed.
In a separate large bowl, whisk together the gluten free flour blend and salt.
Make a well in the middle of the dry ingredients, and add the oil and psyllium gel.
Mix with a wooden spoon until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour. The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.
Turn out the dough onto a lightly floured surface. Divide it into 12 equal portions.
Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. Cover them with a dish towel to prevent them from drying out.
Lightly flour your work surface and also the top of a dough ball.
Use a rolling pin to roll it out into an approximately round tortilla, about 9 inches (23cm) in diameter and about 1mm thin. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the tortilla with more flour. Tip 1: You want the tortillas to be very thin, about 1mm – this will make them easy to use as wraps, while also ensuring that they will puff up while cooking in the pan.Tip 2: I usually roll the tortillas while cooking them at the same time (that is, while one tortilla is cooking, I’m working on rolling out the next one). However, you could roll out all the tortillas first and then cook them. In that case, stack them with pieces of baking/greaseproof paper between them to prevent sticking and cover with a dish towel to prevent them from drying out.
Pre-heat a large non-stick frying pan over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.Tip: I don't recommend using a cast iron skillet, as the tortillas frequently stick to it (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet). They also puff up less and dry out more quickly when cooked in a cast iron skillet.
Place a tortilla into the hot non-stick frying pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots.
Once you flip it, it should puff up in places with bubbles of varying size appearing. Cook it on the other side for about 45 seconds to 1 minute. The tortilla is done when you see large dark brown spots on its underside.Tip: If your tortillas are cooking/browning too quickly, reduce the heat. If they're taking longer than a minute per each side to cook, increase the heat.
Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the remaining tortillas.
The tortillas are best served warm immediately after cooking.
Storage: The gluten free flour tortillas keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days.
Re-heating next-day tortillas: To soften next-day (or day tortillas, heat a large non-stick frying pan over medium heat and lightly spray the tortilla with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.