They are tender and yummy, ready for your creative taco fillings or just to be enjoyed with a little pat of butter. Read on to get the surprisingly easy recipe.
Yes, I said easy. Making tortillas isn’t hard and I like to make my own so I can control the ingredients. For example, with these, making them gluten-free and using a much heart-healthier fat than lard. I’ve used a gluten-free baking blend and olive oil!
Adding pumpkin puree to the dough is decidedly autumnal, the flavor and hue are what we’ve all come to love this time of year! But, more than that, pumpkin also boosts the nutrition of these tortillas with extra fiber and vitamins. Turmeric a vibrant spice (related to ginger) that boasts a host of powerful benefits, my favorite being that it may ease inflammation. Check out my post packed with more turmeric recipes!
Simply stir up the short list of ingredients into a crumbly dough and then smoosh and kneed together with your hands into about 12 golf-ball sized dough balls. If the dough seems way too crumbly add a tiny splash of water to see if this helps – but make sure not to overdo it or the dough will become sticky and impossible to roll out.
You can form the tortillas in a press, if you have one. But, I simply use a silicone baking sheet and then top the dough ball with wax paper for easy rolling. You can use a mold (like a salad plate or large jar lid) to shape your tortillas, or just go free-form! After that, cooking is just a matter of heating up a cast iron skillet to medium-high and then tossing a tortilla in, one at a time, for about 30 seconds on each side!
Leftover tortillas can be kept in the fridge for a week. I also like to cut into wedges, brush with a little olive oil and sprinkle with salt before baking to crispness at 400 F for about 5 minutes. Viola, homemade Gluten-Free Pumpkin Turmeric Tortilla Chips – dip THOSE in your guacamole!
Have you ever fixed homemade tortillas? What is your favorite gluten-free baking mix? How would you fill a pumpkin tortilla? Please share in the comments – XOXO, Jennifer