Description
These homemade Rice Tortillas are a gluten-free alternative to traditional wheat tortillas, made with simple ingredients like cooked rice, olive oil, and salt. Ready in just 30 minutes, they are soft, flexible, and perfect for tacos or wraps, offering a light and healthy option for your meals.
Ingredients
Rice Tortilla Dough
- 2 cups cooked rice
- 2 tbsp olive oil
- 1 tbsp water (plus extra if needed)
- 1 tsp salt
Instructions
- Prepare the dough: Add the cooked rice, olive oil, water, and salt to a food processor. Blend until the mixture forms a smooth, slightly sticky dough. If it appears crumbly, gradually add 1–2 teaspoons of water at a time until the dough comes together properly.
- Shape the tortillas: Scoop 2–3 tablespoons of dough and place it between two sheets of wax or parchment paper. Use your hands or the bottom of a pan to press the dough into a thin, even circle.
- Cook the tortillas: Heat a non-stick pan over medium heat. Peel off the paper and place each tortilla in the pan. Cook for 2–3 minutes on the first side until lightly golden, then flip and cook for an additional 1–2 minutes until the tortilla is flexible and cooked through.
- Serve: Serve the rice tortillas warm with your favorite fillings, such as spicy cauliflower tacos or any desired accompaniments.
Notes
- If dough is too crumbly, add water gradually to reach the right consistency.
- Cook tortillas on medium heat to avoid burning and ensure even cooking.
- Use a non-stick pan for best results and easy flipping.
- These tortillas are best served fresh but can be stored covered and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican-inspired
