Rice flour tortillas without eggs in a frying pan

1. First of all, it is necessary to sift rice flour through a fine sieve. This step will help get rid of lumps of flour or foreign impurities and at the same time saturate the flour with oxygen, which will subsequently make the baking more lush and delicate structure.

2. Add to the already sifted rice flour, salt to taste and mix the dry ingredients well.

3. Next, pour 1/3 of the whole vegetable oil into the dry products and stir it well as well. You can use refined sunflower oil, olive oil or sesame oil. The latter will give the finished tortillas a unique appetizing taste and pleasant aroma.

4. Boil the required amount of water separately in a kettle. And then pour boiling water into the flour with the rest of the products and immediately mix everything with a wooden spatula or an ordinary tablespoon while the water is still hot - this is important. Then, when the mixture cools down a little, put it on a horizontal surface (table or cutting board) and knead a soft but elastic dough. If necessary, add a little more flour - the dough should not stick to your hands in the end.

5. Wrap the dough with cling film or put it in a bag so that it does not dry, and leave it alone for 20 minutes. It should be left at room temperature.

7. Unwrap the dough and knead it a little with your hands again. Sprinkle the board with flour and roll out the whole piece of dough into a thin sheet no more than 2-3 mm thick. Lubricate the dough layer with 1/3 part of vegetable oil.

8. Then roll the dough into a roll. And then cut this roll into identical portions. Roll out each piece into a thin cake - the thinner, the better.

9. Grease the pan with the remaining vegetable oil and heat it well. Next, fry each tortilla in turn until golden brown on each side.

Tortillas are delicious, nutritious and unusual. Both adults and children like it!

Bon appetit!