These homemade amaranth flour tortillas are very soft and pliable with the added goodness of avocadoes. A soft tortilla can be used to make burritos, tacos, wraps, enchiladas, quesadillas, and chimichanga.
Amarnath, which has a nutty flavor paired with a wonderful fruit avocado, yields a great superfood stocked with high nutritious value and gives you a satisfying meal. Wrap with hummus or avocado Greek yogurt dip and plenty of veggies for a wholesome lunch or dinner.
Benefits of the ingredients: (source)
Amaranth flour: It is a highly nutritious grain with high protein and is naturally gluten-free. While it has some similarities to quinoa, it has its own benefits.
Avocadoes: It contains more potassium than bananas and is a good source of vitamins.
Can we make it gluten-free?
Yes, you can definitely avoid whole wheat flour and make tortillas with only amaranth flour. While making gluten-free, it’s a challenge. It becomes too difficult to roll the tortillas. Furthermore, I have tried flattening it using my hands, but it seems to be a little dry.
To avoid those experiments, you can try adding binding agents like xanthan gum, psyllium husk, or guar gum. Using the right combination you can make a gluten-free amaranth tortilla.
For 2 cups of amaranth flour, you can add 1/4 cup of psyllium husk.
Other tortillas
How to store amaranth tortillas?
If you like to go green, then cover the tortillas in aluminum foil, and can be stored in the refrigerator for 4 days. To freeze them, place them in a sealable bag, and to prevent the tortillas from sticking together, make sure you place a sheet of wax paper between them.
Video for Amaranth tortilla
Amarnath flour tortilla with avocados
Ingredients
- 1 cup amaranath flour
- 1 cup whole wheat flour
- 2 avocadoes
- 1 tsp salt or to taste
- 1 tsp baking powder
- 2 tbsp olive oil
- 1/2 cup warm water
Instructions
Preparing the dough
- In a bowl mash, the avocadoes.
- Add the amaranth flour, whole wheat flour, salt, baking powder, olive oil and combine well.
- Mix till the avocadoes are incorporated with the flour. Add water little by little to form a smooth, pliable dough.
- Use your hands and knead the dough for 5 minutes till it does not stick to your hand.
Rolling the dough
- Cut the dough into 10 equal pieces. Roll them into a ball.
- Place the dough on the parchment paper and press the ball to flatten it. Using a rolling pin, roll the dough a little thick.
- Dust them with flour while rolling.
- To make perfect round tortillas, you can use a plate or lid and cut around it. Keep the outside dough to reform a ball and roll into tortillas again.
Cooking tortillas
- Heat the iron or any pan on a medium heat and place the rolled tortilla and cook for 2 to 3 minutes. Flip and cook again for 2 to 3 minutes.
- Repeat for all the other tortillas.
- Brush some oil on top and serve as you prefer.
Notes
- Make sure by adding water little by little. You will need less or more water depending on the quality of the flour.
- Use warm water to have a soft tortilla.
- The Iron griddle helps you to cook uniformly whereas nonstick pan you should always increase or decrease the heat.
- Tortillas can be brushed with oil for more flavor.
OMG! Your recipe looks so awesome and healthy, I tried to make at home and it’s so easy, came out very delicious! Too Good! Keep up the good work!