Tortillas (Gluten Free)

Gluten Free Flour Mix (shared in another recipe)
1/4 C. 100% Pure Pumpkin
2 tsp. oil (Your choice)
1/3 to 1/2 C. Warm Water

When rolling, use wax or parchment paper and place dough balls between two of them or you can use plastic wrap.

Put flour in a bowl. Add pumpkin and mix well. Add oil and mix well. Add water until dough is desired consistency. Knead for several minutes. Coat dough with a little bit of oil and allow dough to rest for 15 to 30 minutes.
Divide dough ball into 6 even ball (around golf size). If you don't have an electric tortilla maker, than roll each ball out into thin pancake like shape. A little rice flour will help with the rolling process. Once rolled, place in unoiled, hot skillet and watch for bubbles. When it is bubbling (about 30 seconds to a minute), flip tortilla and cook. It should puff some. If it doesn't, apply pressure until it starts to puff. (It takes practice, I found)
If you do have an electric tortilla maker, than follow the directions for your tortilla maker.

Serving Size: One 6" tortilla

Number of Servings: 6

Recipe submitted by SparkPeople user KAIROSGRAMMY.