Ingredients

• 1 cup Organic Quinoa Flour
• 1 cup Water (alter as needed)*
• 1 pinch Sea Salt

Instructions

1. Whisk together all ingredients in a small bowl or a large jug. Allow to sit for a couple of minutes while you preheat a sturdy non-stick skillet over low to medium-low heat. Low to medium-low heat lets the batter spread around before it cooks.
2. Oil pan lightly (I used coconut oil on a paper towel) and pour in approximately 3 Tbsp (just shy of 1/4 cup) of batter. (This amount will make small-ish saucer size tortillas.) Immediately tilt pan around in a circle to spread evenly.
3. Allow to cook until edge just begins to lift off pan on its own, flip to cook other side until small brown spots start to show, flip back to original side for an extra 30 seconds. Set aside on a cooling rack and stack other tortillas on top. Any crisp edges will soften as they cool.
4. Serve at room temp with filling of your choice.
   
   
   
   Makes 8 to 10 four-inch tortillas.