These gluten-free tortillas are soft, chewy, and perfect for wraps, tacos, or enjoying on their own.
Combine the potato starch, tapioca flour, fava bean flour, xanthan gum, baking powder, and salt in a mixing bowl.
Mix the dry ingredients thoroughly to ensure an even distribution of the xanthan gum.
Add the olive oil to the dry ingredients and mix until the mixture resembles coarse crumbs.
Using your hands can help incorporate the oil evenly into the dry mixture.
Gradually add the warm water, mixing until a soft dough forms.
Add the water slowly to avoid making the dough too sticky.
Divide the dough into 8 equal portions and roll each into a ball.
Cover the dough balls with a damp cloth to prevent them from drying out.
On a floured surface, roll out each ball into a thin circle about 8 inches in diameter.
Use parchment paper to make rolling out the dough easier and prevent sticking.
Heat a griddle over medium heat and cook each tortilla for about 1 minute on each side until lightly browned.
Ensure the griddle is hot before placing the tortilla to achieve the best texture.
Keep the cooked tortillas warm in a tortilla keeper or wrapped in a clean cloth until ready to serve.
Stack the tortillas and cover them to retain their softness.
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