Sobia Bashir's Gluten & Wheat Free Soft Flour Tacos
Serves: 4-5 Prep Time: 15 Minutes
INGREDIENTS
- 2 cups of Eurostar Gluten & Wheat Free Chapati Flour
- 1 tsp xanthan gum
- 1/2 tsp gluten free baking powder
- Pinch of salt
- 1 heaped tbsp softened butter
- 2 cups boiling water
METHOD
Mix all the dry ingredients into a bowl
Rub in the butter with your fingers until combined with the flour
Pour in the boiling water and mix carefully with a wooden spoon until reasonably combined
Once dough is cool enough to handle, knead thoroughly until smooth
Leave to sit for ten minutes
Place a frying pan or skillet on a medium heat
Form into 12 even dough balls and roll each one to a 12-15cm diameter
Cook each taco on the skillet for approx 1 minute each side or until cooked
Stuff with your favourite Mexican filling, dip in sriracha and eat
You can keep any unused tacos wrapped up for another day. They’ll keep for a day or two if wrapped well enough. Make them vegan by using veg fat instead of the butter.