amaranth tortillas

This recipe is from Bojon Gourmet. These are so easy to make!!!

Ingredients
Tortillas:

• ½ cup amaranth flour 
• ¼ cup plus 2 tablespoons millet flour, plus more for rolling the tortillas
• ½ cup all-purpose gluten free flour (or 1/4 cup tapioca starch and 1/4 cup brown rice flour)
• ½ teaspoon fine sea salt
• ½ teaspoon baking powder
• ½ cup  cool water
• 2 tablespoons olive oil

Make the tortillas:

1. In a large bowl, whisk together the amaranth, millet, gluten free flour, salt, and baking powder. Pour in the water and olive oil and stir with a wooden spoon until the dough comes together in a ball; the dough will be fairly soft. Let rest for 5 minutes.
2. Preheat a griddle or large skillet over medium heat. Generously flour your work surface with millet flour and divide the dough into 8 equal portions. Roll each ball of dough out into a thin round, using a metal bench scraper to move the dough around, dusting with more millet flour to prevent sticking, into a 5-inch round about ⅛-inch thick. Use the bench scraper to transfer the tortilla to the griddle and cook on each side until lightly golden and forming air pockets, 1-2 minutes per side. Take care not to overcook or the tortillas will become too brittle. Repeat with the remaining tortillas. As you work, stack the tortillas in a clean, damp kitchen towel to keep them soft and pliant.