If you follow this recipe to the letter, you should be left with beautifully soft and flexible tortillas. Here’s why: 1. Psyllium husk – The most important part of the recipe that k… See more

Many tortilla recipes (both regular ones made with wheat flour and gluten free ones) include the addition of raising agents, usually baking powder, that help the tortillas puf… See more

I’ve seen many people cook tortillas in a cast iron skillet but I’ve observed much better results when using a large non-stick frying pan. That’s because when using a cast iron skil… See more

The tortillas are definitely at their best while still warm immediately after cooking, but they keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days. If they’ve dried out sli… See more

To soften next-day (or day 3) tortillas, you need to re-heat them, while also re-introducing some moisture. To do this, heat a large non-stick frying pan over medium heat and lig… See more