• (If using cast iron pan) Preheat pan on low-medium heat on stove.

Mochi Dough

• In a large microwave-safe bowl, add plant milk, glutinous rice flour, and salt. Stir with a fork until smooth.
• Place in microwave for 45 seconds. Take out of the microwave and stir until cooked parts are mixed with the running batter.
• Continue until the mixture looks like a very sticky mocha and turns dark and opaque.
• Set aside.

Flour Mixture

• In the other large bowl, add Bob's Red Mill 1:1 Gluten-Free baking flour, vegan butter, and salt. Pinch the mixture with clean hands until a dry crumble begins to form.
• Add cold water and continue to pinch dough until it sticks together. The dough will be flakey and dry.

Combine and Make Tortillas

• Carefully grab the mocha dough (this can be done with a fork) and stretch it to remove steam. We want to cool down the dough.
• Add butter and flour mixture to the bowl with the mochi dough. Pinch and knead until the two doughs combine.
• Lightly dust a clean surface with excess Bobs Red Mill 1:1 Gluten-Free Flour and knead dough into a ball.
• Divide the ball into 4 even sections using the knife. Roll each section into a ball and divide into 4 even sections again, creating a total of 16 small balls. Roll each section into a ball.
• Grab one of the small balls and roll out into 1/8 inch thick (we want these tortillas thin). Place rolled dough on top of parchment paper square. Continue with remaining balls of dough.
• Place rolled dough on hot pan for 20ish seconds until small bubbles appear, then flip. Remove remove from pan after approximately another 20 seconds and repeat with remaining dough,
• Serve warm and enjoy!