2 Cups All-Purpose Flour
3/4 Cup Water
2 Tablespoons MiSOgood Sesame Miso
2 Tablespoons Black and/or White Sesame Seeds (Optional)
In a large bowl, combine the flour and sesame seeds, if using. Separately, whisk together the water and miso. Pour the liquid mixture in to the bowl of dry and use a wide spatula to bring the dough together. Switch over to kneading with your hands when it becomes too stiff to stir.
Depending on your climate, you may need to add one or two additional tablespoons of flour. Continue to knead until the dough is no longer sticky, but smooth and elastic; about 10 minutes.
Divide the dough ball into 4 equal portions. Roll each one into an even ball. Place on a lightly floured surface and use a rolling pin to flatten each to about a 4-inch circle. It doesn't need to be exact; just try to get them as thin as possible.
Heat a medium skillet over high heat. Cook one tortilla at a time, for about 90 seconds on each side. It should puff slightly and brown in a few spots, if not entirely evenly across the surface. Let cool on a wire rack and enjoy warm.
Makes 4 Servings
Notes: You can prepare the tortillas in advance and store them in the freezer for up to three months. Simply wait until they cool, layer them between sheets of parchment paper, and seal them in a zip top bag in the freezer. To defrost, reheat them for a few seconds in the microwave, or a few minutes in the toaster oven.
