Soft Gluten-Free Tortilla Flatbread

Sift dry ingredients together. Set aside.

Heat milk, oil, and salt over low heat; do not allow to boil.

Add dry ingredients to milk and stir; mixture will be lumpy.

Transfer to mixing bowl and allow to cool, at least 15-20 minutes. It should be cool to the touch.

Add the egg to the dough mixture and mix well.

Add the mozzarella and Parmesan cheese and beat until smooth and well combined. (Alternatively, you can use a food processor to blend all the ingredients into a dough. The milk and flour mixture should be complete cooled down in this case so as to not overwork the food processor.)

Using your hands, knead the dough a bit until it forms a cohesive ball.

Divide into two balls and flatten and compact into disks. Wrap each in plastic wrap and refrigerate for at least 1 hour.

Lightly sprinkle work surface with tapioca starch.

Unwrap dough and cut into 8 wedges. (If you want slightly bigger wraps, cut the dough into 6 wedges.)

Roll each dough wedge into a ball and set aside on a plate, keeping it loosely covered with a clean towel to prevent them from drying out.

Make sure your work surface is dusted with tapioca starch. Flatten the dough ball with the heel of your hand, then roll it out thinner with a dusted rolling pin.

Heat a skillet over low-medium heat. Carefully transfer the tortilla to the pan.

Let the tortilla cook for about 2 minutes before flipping. Keep flipping the tortilla until both sides are nicely browned.

Remove the tortilla to a plate and loosely cover with a cloth or tea towel to keep warm.

The tortilla flatbread will keep in the fridge for up to a week. The tortillas will be rigid out of the fridge, but heating them up in a dry pan will soften them up again.