Saturday, March 8, 2014

Tomato Chili Heart Shaped Tortillas - gluten free

I made these little tortillas as a replacement for pita bread.  I like my humus and carrots are fine to dip in it, but occasionally I miss pita.  These are a great substitute - and they're cute.

1 1/4 cup masa harina (not corn meal)
1/4 cup tomato sauce
1 1/4 cup water
1/4 teaspoon salt
1/4 teaspoon red chili powder

Heat a skillet to slightly lower than for normal tortillas.  Mine was 2 lines over medium

Mix ingredients in a bowl - adding more water or masa to get the right consistency.  You want that wonderful feel of brand new play dough.  Silky soft, not dry, not sticky.

roll out dough or do the time consuming method of using a press.  That's what I did since I am awful about getting the dough even

Cut out hearts - do all them at once, before cooking.  They cook too fast to do them at the same time.  Use heavy plastic or wax paper and gently peel the hearts off.  It's easy to mess up a lobe if you go too fast.

cook 20 - 25 seconds on one side, 35 - 40 seconds on the other and then 20 or so seconds on the first side again.  On the last flip they should puff up like little pillows.

A serving size is 3 hearts

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