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1. In a small saucepan over high heat, bring water to a rolling boil. Add quinoa and reduce heat to low. Cover and cook until water is absorbed and quinoa is tender, about 20 minutes. Let it stand off the heat 15 to 30 minutes before mixing the dough. (You must use the quinoa while still warm.) 2. In a medium mixing bowl using your hands or a wooden spoon, or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment on the lowest setting, combine shallots, carrots, red pepper, and eggs. Add the warm quinoa, oatmeal, flours, cheese, salt, and oregano. Mix just until dough comes together, clears the sides of the bowl, and forms a soft ball. (Adjust consistency with a tablespoon or two more of flour or water, if necessary.) 3. Turn dough onto a lightly floured surface and give it a few kneads (less than 10) to make a smooth ball. Form dough into a cylinder, wrap in plastic to prevent drying, and let rest at room temperature for 15 minutes. 4. To ! shape tortillas, divide into 16 equal portions and roll into balls. Place one ball between two pieces of plastic wrap or waxed paper coated with cooking spray for easy releasing. Using a tortilla press or rolling pin, form each portion into thin, 6-inch rounds. (Leave wrapped until ready to cook. May be refrigerated for up to 8 hours before baking, if necessary.) 5. To bake tortillas, heat a heavy skillet or griddle over medium-high heat. (Its just right when a drop of water dances across the surface.) Peel off wrapper and place a tortilla onto the hot pan (one at a time, or as many as will fit without touching). Bake for 30 seconds on the first side. Turn and bake for 1 minute on the second side, then turn back to the first side and bake for a final 30 seconds. (Tortillas will be speckled with brown spots.) Tortillas can be baked in advance, stacked, wrapped or bagged, and refrigerated overnight. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee"
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