These homemade amaranth flour tortillas are very soft and pliable with the added goodness of avocadoes. We can use these homemade tortillas from a burrito, wrap for any salad, quesadilla, enchiladas, fajitas, and Abake them into chips by cutting down into strips.
Amarnath, which has a nutty flavor pairing with a wonderful fruit avocado yields a great superfood stocked with high nutritious value gives you a satisfying meal. Wrap with hummus or avocado Greek yogurt dip and plenty of veggies for a wholesome lunch or dinner.
Benefits of the ingredients:
Amaranth flour: It is a highly nutritious grain with high protein and naturally gluten-free. While it has some similarities like quinoa it has its own benefits.
Avocadoes: It contains more potassium than bananas and contains a good source of vitamins.
Can we make it gluten-free?
Yes, definitely you can avoid whole wheat flour and make tortillas with only amaranth flour. While making gluten-free its a challenge. It becomes too difficult to roll the tortillas, I have tried it flattening using hands but it seems to be a little dry.
To avoid those experiments you can try adding the binding agents like xanthum gum, psyllium husk, or guar gum. Using the right combination you can make gluten-free amaranth tortilla.
For 2 cups of amaranth flour, you can add 1/4 cup of psyllium husk.
How to store amaranth tortillas?
If you like to go green then cover the tortillas in the aluminum foil and can be stored in the refrigerator for 4 days. To freeze them place them in a sealable bag and to prevent the tortillas from sticking together, make sure you place a sheet of wax paper between them.
Amarnath flour tortilla with avocados
Ingredients
- 1 cup amaranath flour
- 1 cup whole wheat flour
- 2 avocadoes
- 1 tsp salt or to taste
- 1 tsp baking powder
- 2 tbsp olive oil
- 1/2 cup warm water
Instructions
Preparing the dough
- In a bowl mash, the avocadoes.
- Add the amaranth flour, whole wheat flour, salt, baking powder, olive oil and combine well.
- Mix till the avocadoes are incorporated with the flour. Add water little by little to form a smooth, pliable dough.
- Use your hands and knead the dough for 5 minutes till it does not stick to your hand.
Rolling the dough
- Cut the dough into 10 equal pieces. Roll them into a ball.
- Place the dough on the parchment paper and press the ball to flatten it. Using a rolling pin, roll the dough a little thick.
- Dust them with flour while rolling.
- To make perfect round tortillas, you can use a plate or lid and cut around it. Keep the outside dough to reform a ball and roll into tortillas again.
Cooking tortillas
- Heat the iron or any pan on a medium heat and place the rolled tortilla and cook for 2 to 3 minutes. Flip and cook again for 2 to 3 minutes.
- Repeat for all the other tortillas.
- Brush some oil on top and serve as you prefer.
Video
Notes
- Make sure by adding water little by little. You will need less or more water depending on the quality of the flour.
- Use warm water to have a soft tortilla.
- The Iron griddle helps you to cook uniformly whereas nonstick pan you should always increase or decrease the heat.
- Tortillas can be brushed with oil for more flavor.