Rice tortillas

These rice tortillas are soft, flexible, and naturally gluten free, making them perfect for wraps, tacos, and light flatbreads. They have a gentle, neutral flavour with a tender bite that stays pliable when warm. This is an easy, beginner friendly recipe with simple ingredients and no special equipment. From start to finish, they are ready in about 30 minutes.

Ingredients

For the rice tortilla dough

• 200g rice flour
• 30g tapioca starch
• 1/2 tsp fine sea salt
• 1 tbsp olive oil
• 300ml warm water

How to Make rice tortillas

• Prepare the pan: Place a heavy based non stick frying pan over medium heat. Allow it to heat fully so the tortillas cook evenly without sticking.
• Mix the dry ingredients: Add the rice flour, tapioca starch, and salt to a large bowl. Stir well so everything is evenly combined.
• Add the liquids: Pour in the olive oil and warm water. Whisk until a smooth, pourable batter forms with no lumps.
• Cook the tortillas: Pour a small ladle of batter into the hot pan and quickly swirl to form a thin круг. Cook for 1 to 2 minutes until the surface looks set and the edges lift easily.
• Flip and finish: Turn the tortilla and cook for another 30 to 40 seconds. Remove to a plate and cover with a clean tea towel. Repeat with the remaining batter.
• Cool slightly: Let the tortillas rest for a few minutes before serving so they soften and become fully flexible.

Tips

Why are my rice tortillas cracking?

Cracking usually means the batter is too thick or the tortillas have overcooked. Add a tablespoon of warm water and keep them covered as they cool.

How do I keep them soft?

Stack the cooked tortillas and cover them with a tea towel. The trapped steam keeps them soft and pliable.

Can I make them thinner?

Yes, add a little extra water to the batter and swirl quickly in the pan for a thinner finish.

Serving Suggestions

• Fill with grilled vegetables and hummus
• Use as taco wraps with chicken or beans
• Serve warm alongside soups and curries

Storage

Room temperature

Keep wrapped in a clean cloth for up to 6 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in a dry pan.

Freezing

Freeze with parchment between each tortilla for up to 2 months. Thaw at room temperature before reheating.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 22g
• Protein: 2g
• Fat: 3g
• Saturated fat: 0.4g
• Sodium: 180mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs