Put 100g of flour in a rice cooker, 0.5t of salt, 2T of olive oil (14g) and 70g of hot water that has just been boiled in a pot
*Pour hot water to make the dough sticky and not too sticky.
* Any cooking oil is fine instead of olive oil
*Any flour is fine

At first, it is hot, so lump it together with a wooden, PP plastic, or silicone spatula, cool it a little and knead it by hand.

It's a bit of a dry dough, but it doesn't get on your hands because it has olive oil. Cover in a bowl and let stand for 15 minutes
*If it's sticky because of the water control, add more olive oil

Sprinkle the bottom with the powder and divide the dough into four equal parts

Spread the dough on the floor and roll it out very thin and round. Add all the dough up and down to avoid sticking to the rolling pin and the floor

Put it in a rice cooker and reheat it for 9 minutes

Cook the rest of the dough one at a time, keep it frozen, and reheat it when necessary

When baking in a frying pan, you have to preheat the pan first and put the dough on top when the pan is very hot to make soft and moist tortillas. If you put it up before the pan is preheated and cook it slowly, the tortilla will be baked hard

If one side is swollen, turn it over and cook the other side

Grilled in a frying pan. It's golden and delicious. You can use cooking utensils
If you make it small in a rice cooker, you can make it twice as big in a frying pan

Even if you mix rice flour and flour, it's savory and digested better than if you only use flour