I love the texture and flavour of amaranth flour and so should not have been so surprised to discover that it makes chewy, flexible tortillas.
My mother is the queen of burritos and has been looking for a wrapper that the celiacs in the family could eat. I think this may just do the trick! This small batch is enough to make two large, burrito-stuffable tortillas or three smaller (10 cm) tortillas to wrap around a sandwich filling or to eat as fajitas. So far, I've only eaten these warm, so I'm not sure how they work with cool fillings.
2/3 cup amaranth flour
1/4 cup water
sprinkle of salt
Combine amaranth flour, water, and salt, mixing well until the dough can be formed into a dense, slightly sticky ball. Form into a disk and wrap in plastic wrap. Allow to sit for 30 minutes.
Divide into two or three balls. Place each between two sheets of plastic wrap (sprinkling with a little rice flour, if necessary). Roll until tortilla-thin. Gently peel away plastic wrap from each side.
Heat a frying pan over medium heat. Lightly grease with a mist of vegetable oil. Cook the tortillas one at a time, just until each side bubbles slightly and the bubbles brown (30 seconds to 1 minute per side).
Stack tortillas on a warm platter and stuff while warm and soft.
These reheat nicely in the microwave with a warm sandwich filling.
Makes 3 (10cm) or 2 slightly larger tortillas.
